7 Reviews of Pass-It-Along Black Bean Burritos

From: newspapergal

On Jan 11, 2006

This is so easy & flavorful even my meat-loving DH enjoyed it. I whipped this up quickly on a crazy weeknight, serving with warmed whole-wheat tortillas, shredded lettuce, cheddar cheese, low-fat sour cream & hot sauce. I think it would also be great to stir in any leftover rice or chopped tomatoes into the bean mixture. I'll definitely make this easy, delish, low-fat meal again!

From: Lingering_Dream

On Nov 7, 2006

This was great! I love that it is so easy, but most of all, it is so good! Next time I'm going to make some saffron rice and either mix it in with it or just eat it on the side. Thanks Stellula!

From: The T-MAC

On Mar 6, 2008

This one's a keeper! My husband loved it because it was very tasty and filling...not to mention very healthy. We used the leftover burrito filling the next day on Garden Burgers with mozzarella and that too was scrumptious.

From: Chef #494084

On Aug 8, 2008

This was a great base recipe! The more you add to it the better. Maybe some avocado...some chicken...the possibilities are endless. The other plus is that I was sick the night we made these and didn't feel like cooking. My husband saw that it was so easy that he offered to make it! Now, that's a great recipe! Thanks Stellula

From: Joje in Oklahoma City, OK, United States

On Nov 14, 2007

My DH and I aren't vegetarians, but do we try to eat several meatless meals every week. When I read your recipe, Stellula, my mouth began to water. Luckily I had all of the necessary ingredients on hand, except for a red pepper! No problamo! I diced up half of a green pepper instead, and mixed it with the finely diced jalapeno pepper. I skipped the salsa, but added one capful of Green Chile Salsa Picante de Habanero hot sauce to the bean mixture. (We like to give that extra kick to our Mexican dishes!) I also shredded some Extra Sharp cheddar cheese, then mixed it into some store bought already shredded Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese. After spreading the center of each large, prewarmed multigrained tortilla with some of the sour cream, I sprinkled some of that grated cheese mixture over the sour cream, then topped this with some of the bean mixture. I added some of the diced tomato bits on top of this, and finally I squirted everything with the fresh lime juice. After rolling up the tortillas, I reheated them in the microwave oven for a minute-and-a-half to melt the cheeses. As long as I was chopping onion and mincing garlic, I decided I should chop up some extras of these two items, so I did! I put them to good use in the Brown Rice with Onions, Garlic, and Pecans recipe; #28737. I chose this recipe as a side dish to accompany your tasty recipe, but I had to substitute walnuts for the pecans, because I didn't have pecans. One can never go wrong when serving the healthy combination of beans and rice. However, this wasn't a meal of ordinary beans and rice by any means!

From: Rose is Rose

On Nov 6, 2008

I was starving and didn't want to make a big mess for lunch. These were perfect! I used yellow pepper and red onion and Penzey's southwest seasoning for the jalapeno. I didn't have limes, but used Newman's Pineapple Salsa and that added a bit of citrus. Very filling and tasty! Stellula, thanks for a great recipe!

From: Eat Your Vegetables!

On Feb 22, 2008