Meatless Monday: Creamy Black Bean Burritos

I live in an area where some people live exclusively on breakfast burritos. We have lunch and dinner burritos too. But let’s just say that burritos are popular. I wanted to try to make a burrito a little different than the New Mexico variety we have here. I envisioned burritos with that creamy white Mexican cheese. I couldn’t find any at the grocery store, so I decided to try to substitute cream cheese instead (I am pretty sure that flip decisions like that are how places like Taco Bell came to be).


4 flour tortillas

1/2 large onion, diced

2 cloves of garlic, minced

1 can of black beans, drained and rinsed

1 cup of corn

2 tomatoes, diced

5 mushrooms, sliced

2 teaspoons of cumin

8 oz cream cheese, cubed



1. Warm the tortillas in the oven, around 400 degrees, with the tortillas wrapped in foil.

2. In a large frying pan, add the onions and garlic to a couple tablespoons of olive oil. Cook over medium heat until soft.

3. Add the black beans, corn, tomatoes, and mushrooms to the frying pan. Cook for about 3 minutes.

4. Add the cream cheese, and reduce the heat to medium-low. Stir regularly.

5. Spoon the mixture into the tortilla and wrap. Serve with salsa and a little lime.


I didn’t love this meal, but I didn’t hate it. You know how some Mexican restaurants have platters where you get 3 different types of enchiladas? This would be a good for one of the options. A whole meal of this mixture is a little much. Too rich, I think.



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