Black Bean and Artichoke Burritos

SUBMITTED BY: Victoria M.H. PHOTO BY: daveycooks

"A new flair on burritos, and actually they're just as good fried up all together as a side dish, and then put into a tortilla. This was a tasty surprise."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 burritos

USMETRIC

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INGREDIENTS

1 (15 ounce) can black beans, drained and rinsed
1 tablespoon vegetable oil
1 (10 ounce) can artichoke hearts, drained and sliced
1 medium onion, diced
3 cloves garlic, crushed
8 (10 inch) flour tortillas
2 cups shredded sharp Cheddar cheese
1 large tomato, diced (optional)

READ REVIEWS (26)

DIRECTIONS

Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture.
Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown.
Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 15, 2006 by like10thousand

SO good!! It only took me a half hour, but I was mostly standing at the stove durning that time. I only got 3 large burritos out of it - I'll definitely double the recipe. I was surprised by how flavorful it was - it was truly delicious. I tossed some paprika into the beans and spinach in the artichokes, which was good. I also loaded on the salsa. Next time I don't think I will, because I like a dense burrito. Still, it was delicious, and really easy!

3 users found this review helpful

Reviewed on Mar. 1, 2007 by Crevoiserat

This was very very very good! I did make a few alterations... I left out tomatoes and added a cup of rice and some cut up chicken breast cooked in taco seasoning. I also cooked the beans and artichokes together in a pot and mashed them up. Very flavorful and easy to make. Both my fiance and I loved it! It's a wonderful starter recipe, there's lots you can add to it.

2 users found this review helpful

Reviewed on Apr. 5, 2006 by ETHERICJOURNEYS

This was perfect for a weekday meal; easy and quick. I added scallions and used pepper jack cheese instead of cheddar. topped them off with cilantro and plenty of spicy salsa. I will definitely be making these again.

2 users found this review helpful

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Recipe Submitter:

Victoria M.H.

	Cooking Level: Expert Home Town: Oneida, New York, USA Living In: Regional Municipality Of Niagara, Ontario, Canada
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 441

Total Fat: 16.4g
Cholesterol: 30mg
Sodium: 939mg
Total Carbs: 55.5g
Dietary Fiber: 7.8g
Protein: 18.2g

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