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Black Bean Chipotle Burritos

Black Bean Chipotle Burritos

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Servings: Serves 4

Prep Time: 25 minutes

Cook Time: 14 minutes

Ingredients: Add ingredients to List

Black Bean Chipotle Burritos
1 tablespoon Vegetable oil
1 each Medium onion, chopped
1 each Fresh medium zucchini squash, finely diced
1 teaspoon Light brown sugar
4 each Garlic cloves, crushed
30 oz Black beans, rinsed, drained
1 cup Frozen corn, defrosted
1 tablespoon Hannaford Inspirations Cabo Chipotle Rub
4 each Whole wheat tortillas, 10"
1 cup Cheese, Mexican, oaxacan style
1 cup Diced fresh tomatoes

directions:

Chipotle seasoning gives these burritos a spicy kick. Serve with forks and knives. Recipe may be frozen and may be halved.
1. In a large nonstick skillet, warm vegetable oil over medium-high heat. Add onion and zucchini, sprinkle with brown sugar, and cook, stirring, until vegetables are softened and beginning to brown, 8 to 10 minutes.
2. Add garlic and stir until aroma is released, about 30 seconds.
3. Place beans in a medium bowl and mash them slightly with a fork or the back of a spoon. Add to skillet along with corn and chipotle seasoning and stir to combine well. Cook, stirring frequently, until filling is heated through, 2 to 3 minutes.
4. Wrap tortillas in paper towels and warm in microwave on High for 30 to 45 seconds. Place tortillas on plates and divide cheese and tomatoes.
5. If using, prepare tuna or pork. For tuna, wipe skillet clean, then add vegetable oil and heat over medium-high heat. Season tuna with salt and black pepper. Cook tuna, turning once, until desired degree of doneness (about 2 minutes per side for rare tuna, 3 minutes for medium-rare). Discard skin and slice cooked tuna thinly, then divide among 4 burritos, placing slices on top of diced tomatoes. For pork, heat in microwave for 11/2 minutes, then divide among 4 burritos, placing slices on top of diced tomatoes.
6.Working from the bottom, roll tortilla up over ingredients. Fold in ends and continue to roll. Serve with seam down.
Notes:
Nutritional value is based on the vegetarian version of this recipe.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients  
1 tablespoon Vegetable oil  
1 each Medium onion, chopped  
1 each Fresh medium zucchini squash, finely diced  
1 teaspoon Light brown sugar  
4 each Garlic cloves, crushed  
30 oz Black beans, rinsed, drained  
1 cup Frozen corn, defrosted  
1 tablespoon Hannaford Inspirations Cabo Chipotle Rub  
4 each Whole wheat tortillas, 10"  
1 cup Cheese, Mexican, oaxacan style  
1 cup Diced fresh tomatoes  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 1037 kcal (51%)
Calories from Fat 225 kcal (0%)
Total Fat 25 g (38%)
Saturated Fat 17 g (85%)
Cholesterol 37 mg (12%)
Sodium 760 mg (31%)
Total Carbohydrates 175 g (58%)
Dietary Fiber 40 g (160%)
Protein 63 g (105%)
Vitamins
Vitamin A 1108 IU (22%)
Vitamin C 29 mg (48%)
Minerals
Calcium 500 mg (10%)
Iron 20 mg (33%)
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