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Black Bean and Artichoke Burritos

By: Victoria M.H.

"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."

Rate/Review | Read Reviews (68)

What to Drink?
	Sauvignon Blanc
	Margaritas to Die For
	Beer

Prep Time:
10 Min

Cook Time:
30 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 burritos

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)

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.