Ingredients
1 tablespoon butter
1/2 onion chopped
1 clove garlic finely chopped
2 jalapeno peppers seeded and finely chopped (use less if you don’t like too much heat)
20 cherry tomatoes halved
1 (15 oz) can of black beans drained
1/2 cup frozen corn defrosted and drained
1 teaspoon ground cumin
Juice of 1/2 lime
Salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup fresh cilantro chopped
6 large flour tortillas
1/2 cup sour cream optional
1 tablespoon fresh chives chopped (optional)
Cooking spray
Instructions
- Heat a large skillet to medium heat and melt the butter.
- Add the onion, garlic, jalapeno peppers and tomatoes stirring gently till softened.
- Then add the black beans, corn, cumin, lime juice, salt and pepper, continuing to stir until the mixture is heated through.
- Remove the pan from the heat and stir in the cheddar cheese and cilantro.
- Spoon heated bean mixture in center of tortillas and fold closing in the edges. NOTE: Drain the excess liquid through a slotted spoon before stuffing and grilling the tortilla … otherwise they will be soggy rather than crispy.
- Spray a light coating of cooking spray on the grill pan.
- Add the folded burritos to a grill pan to crisp, turning to toast all sides.
- Serve warm with a side of sour cream garnished with chopped fresh chives.