Mini Black Bean and Cheese Burrito Recipe
This is a great recipe to make if you already have an established group of volunteers at your food not bombs, as its foil pouch makes for a great portable meal people can eat the next day.
Serves 20: Scale up as needed
if you want to make larger burritos simply double the filling and experiment with the ratios
Total Time ~2 hours Idle time ~30 minutes
2 cans black beans (no salt added)
1 medium onion (diced)
1 Serrano or Jalapeño pepper (de-seeded)
1 tbsp salt
2 tbsp black pepper
1 tbsp neutral oil (canola, peanut)
20 6” flour tortillas
1 large bag of Mexican blend cheese (Monterey jack, Colby jack, or similar)
20 foil sheets
Begin by sautéing the onion and pepper in the neutral oil. Let cook for around 5 minutes or until the onions are translucent.
Add one can of beans with ½ the bean water and one can with all the water drained. Add the salt and pepper, and let simmer until softened (20-30 min).
If you have an immersion/stick blender, use it to blend the bean mixture until smooth and paste like. If you have a regular blender, add in batches and blend until smooth and paste like. If you don't have a blender, use a potato masher to pulverize the mixture until cohesive.
Heat your tortillas on low heat with 2 stacked on top of each other (to not cook both sides of either tortilla), flipping once and placing on a covered plate.
Setting up Your station
Place the foil sheets, the pot of bean mixture, a bowl with the cheese blend, and the plate of tortillas.
Add about 2-4 tbsp of bean paste, a hearty pinch of cheese, and roll. Here is a good way to roll burritos if you don't know how. Don't worry, it will take some practice. Cover in foil and place in a large container.
Once all of your burritos are folded, place in a 200f 94c oven until you are ready to go.