WOYP Day #65 Black Bean Burritos with Pineapple Salsa

Made these Black Bean Burritos last week for a quick dinner night. I've made Five-Layered Burritos before which has Black Beans, rice, cheese, tomatoes and corn. I was in a pinch for time hence these shortcut quick burritos. I also had fresh pineapple on hand so made a Pineapple Salsa, which I pretty much ate by the bowlful because it was that good!! Glad I made plenty. We also had Picco De Gallo and Guacamole. You can also pair it with this Mexican Salsa. A colorful healthy meal! 

Black Bean Burritos: 

You will need:

For the Burritos:

1 (8oz) can Black beans
1 tbsp Oil
1/4 onion, finely chopped
1 tomato, finely chopped
2 cloves Garlic, minced
2 tsp Cumin powder
1 tsp Red chili powder (adjust to taste)
Salt to taste
1/4 cup Yellow corn
1 tbsp Chopped Cilantro, plus more

Ready-to- cook Tortillas
1/2 cup grated Sharp Cheddar
2 tbsp Sour cream, whisked
Salsa (optional) 

For the Pineapple Salsa:

1 cup small chopped fresh Pineapple
1/4 cup chopped Red bell pepper
1/2 cup chopped Red onion
1/2 fresh Jalapeño, chopped (adjust to taste)
Salt to taste
1/4 tsp Black pepper
1/2 tsp Lemon juice
Chopped cilantro

Make the Salsa: Combine all the ingredients, cover and chill for 30 minutes to an hour. This will allow the flavors to come together. 

Make the Burrito Filling:

Heat oil in a pan, add the chopped onions and garlic, saute until soft. Add the chopped tomatoes and rinsed, drained black beans. Add the cumin powder, red chili powder and salt to taste. Combine and cook until tomatoes are soft and spices are fragrant. Stir in the corn and chopped cilantro. Combine well and turn off heat. Cool slightly.

Cook the Tortillas - I recently came across these Guerrero Fresqui- Ricas in Kroger -Tortillas that need to be cooked. They are easy to make, they puff up well, are light and fresh. Cook them as per package instructions. I used these for the Burritos this time, if you can’t find these Tortillas, use the regular flour or corn tortillas. 

Assemble the Burritos:

Spread little cheese on the tortilla. Place a few tablespoons of the filling over the cheese. Top with Salsa if using and a little bit of sour cream. Roll the tortilla to form a burrito. Serve warm with Pineapple Salsa, Pico De Gallo and Guacamole.