Easy Black Bean Burrito with Cheese & Summer Squash Recipe
Beans, salsa, cheese, squash, and spices are rolled in tortillas with sour cream, and cheese, for a quick and tasty lunch. Freeze and enjoy at any time.
15 ounce can BUSH’S® Black Beans, drained
such as zucchini, peeled (ribboned) and cooked
mild or spicy
1 for juice; 1 for garnish
of cayenne pepper
shredded Monterey Jack cheese
plus extra for garnish
Wash and dry the summer squash. Take a potato peeler and make long ribbons, discarding each center piece.
Heat a frying pan with oil; sauté the squash for 1-2 minutes. Do not overcook.
Add the beans to the pan of squash; plus the salsa, spices and lime juice. Cook on low heat until heated through.
Spread about 2 Tablespoons of sour cream on each tortilla. Spread about 1/2 cup of the bean mixture down the center of each tortilla. Top each evenly with cheese.
Roll up burrito style and cut in half to serve. Garnish with a dab of sour cream and slice of lime, plus other favorite ingredients such as green onion, tomatoes, avocados, or olives.
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Reluctant Entertainer - Easy Black Bean Burrito with Cheese & Summer Squash Recipe