Recipe 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."
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1 (15 ounce) can
black beans, drained and rinsed
1 (10 ounce) can
artichoke hearts, drained and sliced
8 (10 inch)
shredded sharp Cheddar cheese
I do a lot of vegan cooking so we try new stuff all the time. Both my boyfriend and I liked this recipe, but I recommend a few changes.
One: don't drain and rinse the black beans; they don't "boil" when there's no liquid in them. Learned this the hard way, d'oh!
Two: They need spices, or they're a wee bit bland. I added two teaspoons of chili powder, 1 teaspoon of salt, and 1/4 teaspoon of cumin to the artichoke/onion mix.
Three: I added a chopped red pepper in along with the onions, garlic, and artichokes. Purely my own taste.
Four: I recommend grilling these or sauteeing them after you've assembled the burritos. It keeps them together much better, and gives them a little crunch (assuming you like that).
Very good. It wasn't the most yummy thing I ever had.... probably wont make again. I added a little adobo
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.
These were great. I did modify the recipe to a certain degree. I washed the beans and added a cup of water and let the cook out, once they were almost done, I added in salt, pep,garlic powder, paprika, chili powder and cumin powder to the beans. When I cooked the artichokes I also added in green onions, jalapeño pepper and a tomato to the artichoke mixture and I seasoned with some salt as well. I also made some cilantro lime rice for the burritos. To each burrito in addition to the beans, rice, and artichokes I added in salsa and cheese. These were great, a very good summer burrito with fresh flavors.
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!
This was a great recipe- but required a couple modifications (albeit small ones) to make it perfect. Like others, I used one pan to save on clean up. I added the diced tomato to the pan during the last few minutes of cooking. With the diced tomato, (I used 1.5) the serving size listed here was closer to correct. I also took the suggestion of another reviewer and grilled them on the George Foreman. I then sliced avocados and placed the slices on top of each burrito, along with a squirt of lemon juice. After that, they were so great! My husband told me it was the best meal he'd had in a long time. Thanks for the keeper!
I love this recipe! However I drop the garlic and the tomatoes and use a fajita seasoning on the artichokes and onions. I put salsa and cheese into the burritos and then put them on the george foreman grill!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Artichoke Burritos
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 378
** Calories from Fat: 149
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