Black Bean and Avocado Burritos recipe

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Ingredients

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

Nutrition Info

570 calories
carbohydrate: 66.4 g
cholesterol: 15.7 mg
fat: 28.3 g
fiber: 17.6 g
protein: 18.3 g
saturatedFat: 7.3 g
servingSize: -
sodium: 881.8 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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.

Recipe Yield

8 burritos

Recipe Note

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.

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