#burritonight

A tasty and wholesome burrito recipe made with whole wheat tortillas and roasted veggies and black beans. Ideal for an easy and filling dinner.

Ingredients: 1 cup black beans, cooked. 2 cups mixed vegetables bell peppers, zucchini, onions, etc., chopped. 1 tablespoon olive oil. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 4 whole wheat tortillas. 1 cup cooked brown rice. 1 cup shredded cheese cheddar or Mexican blend. Salsa and guacamole for serving.

Instructions: Preheat oven to 400F 200C. In a large bowl, toss mixed vegetables with olive oil, cumin powder, chili powder, salt, and pepper. Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until vegetables are tender and slightly browned. While vegetables are roasting, warm the black beans in a saucepan over medium heat. Warm the tortillas according to package instructions. Assemble the burritos by layering each tortilla with brown rice, black beans, roasted vegetables, and shredded cheese. Fold the sides of the tortilla over the filling and roll tightly to form a burrito. Serve the burritos with salsa and guacamole on the side. Enjoy your delicious Roasted Vegetable and Black Bean Burritos!

Prep Time: 15 minutes

Cook Time: 25 minutes

Easy to make pork carnitas in the slow cooker that are tender and full of flavor. Great for tacos, burritos, or any dish with a Mexican flavor!

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 onion, chopped. 4 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1 teaspoon oregano. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup orange juice. 1/4 cup lime juice. 1/4 cup chicken broth.

Instructions: Use a slow cooker to cook the pork, onion, and garlic. Put cumin, oregano, salt, black pepper, and chili powder in a small bowl. Cover pork with this. Put chicken broth, orange juice, and lime juice on top of the pork. Put the lid on top and cook on low for 8 hours or high for 4 hours, until the pork is soft and easy to shred. Take the pork out of the slow cooker and use two forks to shred it. Possible: Put the pork shreds on a baking sheet and broil them for 5 minutes to make the edges crispy. Put the carnitas in tacos, burritos, or any other way you like.

Prep Time: 15 minutes

Cook Time: 240 minutes

A flavorful and easy-to-make chicken burrito filling cooked to perfection in a slow cooker. Packed with tender chicken, black beans, corn, and spices, this filling is perfect for stuffing into tortillas for a delicious meal.

Ingredients: 1 lb chicken breasts, boneless and skinless. 1 can black beans, drained and rinsed. 1 cup corn kernels, fresh or frozen. 1 bell pepper, diced. 1 onion, diced. 1 can diced tomatoes. 1 cup chicken broth. 2 cloves garlic, minced. 1 tbsp chili powder. 1 tsp cumin. 1/2 tsp paprika. Salt and pepper to taste. Tortillas, for serving. Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges.

Instructions: Place chicken breasts at the bottom of the slow cooker. Add black beans, corn, bell pepper, onion, diced tomatoes, chicken broth, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender. Once cooked, shred the chicken using two forks. Serve the chicken burrito filling warm in tortillas with optional toppings.