Black Bean And Avocado Burritos

They're quick, easy and about a million times better than a boring.

Recipe Summary Black Bean And Avocado Burritos

This fresh, versatile salsa makes a great dip on its own, but it's equally good wrapped in a warm tortilla. For breakfast burritos, add an egg or two cooked to your taste. Salsa may also be enjoyed plain with tortillas chips.

Ingredients | Vegetarian Recipes For Breakfast Lunch And Dinner

4 avocados - peeled, pitted, and cubed

3 tomatoes, diced

2 (15 ounce) cans black beans, rinsed and drained

1 (14 ounce) can corn, rinsed and drained

1 small bunch fresh cilantro, chopped

½ red onion, minced

2 tablespoons vegetable oil

1 tablespoon red wine vinegar

1 teaspoon ground black pepper

8 (8 inch) flour tortillas

1 cup shredded Monterey Jack cheese

¼ cup sour cream, or to taste

Directions

Combine avocados, tomatoes, black beans, corn, cilantro, red onion, oil, vinegar, salt, and black pepper in a bowl until salsa is well mixed.

Spoon salsa into each tortilla and top with Monterey Jack cheese. Roll tortilla around filling to create a burrito.

Warm burritos on a microwave-safe plate in the microwave until cheese is melted and salsa is warmed, about 45 seconds. Top burritos with sour cream.

Info | Vegetarian Recipes For Breakfast Lunch And Dinner

prep: 30 mins cook: 1 min total: 31 mins Servings: 8 Yield: 8 burritos

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Breakfast and Brunch Recipes, Eggs, Breakfast Burrito Recipes,