cooking · Dinner

Black Bean Burritos and Tomato Brown Rice

I picked up a bag of Black Bean Flour recently and wanted to play with it, so I tried the recipes on the back of the bag. Might as well try a proven method first. Not sure I would eat the black beans as a dip but as a burrito filling they worked well and it was fast/easy. No long cooking of the beans, 5 minutes and the filling was ready. Convenience food speed but without using processed food (well that is if one makes their own salsa. I’ll admit it, I was pressed for time and took the easy route and grabbed a jar of organic chunky salsa.)

Buying tortillas can be pretty depressing, particualrly for flour ones. The majority of the ones sold have partially hydrogenated fats still added and are high in sodium as well. The best brand I have found is La Tortilla Factory’s Smart & Delicious High Fiber/Low Carb wraps, which use expeller pressed oil and are extremely high in fiber (thanks to oat bran). At 52% of the daily allotment of fiber, one tortilla will fill you up quickly. Not a bad thing

Black Bean Burritos


  • ¾ cup Black Bean Flour
  • ½ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • 16 ounce jar or 2 cups salsa
  • 8 large tortillas
  • 8 ounce wheel queso fresco cheese


Heat 2½ cups water over medium-high in a large saucepan, add in the bean flour, chili powder, salt and cumin, whisk until smooth. Let come to a bubbling simmer while whisking, turn down to low, cover and let cook for 4 minutes (stirring every minute). Take off the heat and add in the salsa.

Spread the bean mixture on the tortillas, to about an inch or so from the edge. Drizzle a teaspoon or so of salsa on top and crumble some queso on top. Roll up and place in a 9×13″ baking dish. Cover tightly with foil and bake for 15 minutes at 350°. Serve with more salsa on top and more cheese sprinkled (extra cheese is good on top of the rice).

Tomato Brown Rice


  • 2½ cups boiling water
  • 1½ cups long grain brown rice
  • 14.5 ounce can petite diced tomatoes, drained
  • 1 small sweet onion, peeled and diced
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp kosher salt


Preheat the oven to 375°. Add the ingredients into an 8×8″ glass baking dish, stir gently. Cover tightly with foil and bake for an hour. Let sit covered for 10 minutes, fluff up.


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