2 Sisters 2 Cities

Image Map

Recipe Redo- Black Bean Burritos

Posted by on

Black Bean Burritos

A couple years ago, I posted this recipe for black bean burritos on our blog because it was a great quick meal that I made often.   I just started making these burritos again to pack up for lunches during the work week.  They re-heat really well and are delicious!   I thought I would redo the recipe for all of you to give it a fresh face, plus add in all the changes I have made over the years.

The key to this recipe is a good tortilla.  I previously used whole wheat tortillas, until I found a great white tortilla by La Tortilla Factory that is light and has less calories then the wheat ones I used previously.  I also have been using these tortillas for my favorite fajitas and they are so good!

Black Bean Buritto Casserole

Print
Black Bean Burrito Bake
Author: 
Recipe type: Dinner
Serves: 4
 
Ingredients
  • 1 chipotle pepper in adobo sauce
  • ½ cup of light or fat free sour cream
  • 2 tbsp. finely chopped onions
  • 1 cup of frozen corn, thawed
  • 1 14.5oz. can of black beans, rinsed
  • 4- 8 inch tortilla
  • Cooking spray
  • 1 cup jarred salsa
  • ½ cup shredded colby jack cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop up the chipotle pepper finely and place in a medium sized bowl.
  3. Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
  4. While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
  5. Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
  6. Take a 2 quart casserole dish and spray with cooking spray
  7. Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
  8. Repeat with remaining tortillas
  9. With all 4 tortillas in the casserole, spray the tops with the cooking spray.
  10. Top with 1 cup of jarred salsa then sprinkle with shredded cheese
  11. Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
  12. *I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.

sisterk (2)

Greek Salad Pita Wrap

Posted by on

Greek Salad Pita Wrap recipe

I am officially “back” from stay-cation today.  Our family had a great week spending so much time together.  We enjoyed a lot of time at the beach, out on our boat, and lingering over good food and wine.  It was a great way to soak up those last few days of summer.  With the lower temperatures and the rain in the Boston area today, it certainly feels like fall has set in already.

My parents and youngest sister stayed with us for a couple days as they traveled to the area to return her to her senior year of college.  For dinners, I made the Sausage, Pepper, Onion, and Potato Bake and the next night we had lobsters, steamers, corn on the cob, and Caprese Salad for a perfect summer feast.  For lunch one day, I made everyone their own Greek Salad Pita Wrap.  I had so many tomatoes and cucumbers from my mom’s garden and our CSA that I needed to use up and this recipe was the perfect solution.  To make the Greek Salad Pita Wrap gluten-free, simply serve without the pita for a delicious Greek Salad.

Print
Greek Salad Pita Wrap
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup plain Greek yogurt
  • 1 teaspoon finely grated lemon zest plus 2 tablespoons lemon juice
  • ¼ teaspoon finely grated garlic
  • 4 pitas
  • 2 small cucumbers, very thinly sliced crosswise
  • 1 cup grape tomatoes, halved
  • ½ small red onion, thinly sliced
  • ⅔ cup feta cheese, crumbled
  • ⅓ cup pitted Kalamata olives, coarsely chopped
  • ⅓ cup banana peppers, coarsely chopped
  • ⅓ cup coarsely chopped fresh flat leaf parsley
  • 1 tablespoon good quality olive oil
Instructions
  1. Preheat oven to 375. Stir together yogurt, lemon zest, and garlic. Arrange pitas on a baking sheet. Bake until warmed (about 3 minutes).
  2. Mix together lemon juice, cucumbers, tomatoes, red onion, feta, olives, banana peppers, parsley, and olive oil. Spread yogurt mixture among pitas. Divide salad mixture among pitas; roll to close.
Nutrition Information
Serving size: 1 wrap Calories: 300 Fat: 3g Unsaturated fat: 3g Carbohydrates: 43g Protein: 15g

Source: Adapted from Martha Stewart Living, August 2010

I loved this sandwich so much that I ended up making this Greek Salad Pita Wrap for my lunch after I typed this post up :)

Related Posts Plugin for WordPress, Blogger...