Dietitian Mary Lavanway, was in for the Noon show for Wellness Wednesday, she made a Black Bean Burrito with salsa.
Mary says, this burrito is a way to make fiber delicious.
The recipe for this burrito can be found below:
Black Bean and Cabot® Chipotle Cheddar Burritos
2 tablespoons olive oil
1 teaspoon McCormick® Ground Cumin
3/4 cup mild tomato salsa
2 cans (15.5 oz. ea.) black beans, rinsed and drained
Salt to taste
4 burrito-size (10-inch) flour tortillas
6 ounces Cabot® Chipotle Cheddar, grated (about 1 1/2 cups)
1/2 cup Cabot® Regular Sour Cream
1 avocado, pitted, peeled and diced
1. In large skillet, heat oil over medium heat. Add cumin and stir until lightly toasted and fragrant,
about 10 seconds.
2. Carefully stir in salsa (it will splatter); then stir in beans. Cook mixture, mashing beans constantly with
back of wooden spoon, until it forms thick and creamy mass, about 8 minutes. Remove from heat and
season with additional salt, if needed.
3. Spoon one-fourth of bean mixture down center of one tortilla and top with one-fourth of cheese;
fold in ends and roll up. Repeat with remaining tortillas.
4. Set burritos on plate and microwave on high power until cheese is melted, about 2 minutes.
Serve topped with sour cream and avocado.
Recipe Courtesy of cabotcheese.com