Ingredients
3
tbsp extra virgin olive oil
1 medium-size onion
1 tbsp chili powder
1 15-ounce can black beans
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tbsp chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco
Directions
1.
Chop the onion
Drain the beans
Heat olive oil in medium saucepan over medium heat.
Add the chopped onion and chili powder; sautee for 4 minutes.
Add the beans, corn, and 1/3 cup of the salsa.
Reduce the heat to medium-low, cover, and cook 10 minutes while stirring.
Season filling with salt and pepper.
Stir together the rest of the cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.
Steam the tortillas in the microwave by putting them on a plate with plastic wrap for 10 seconds.
Spoon filling onto centers of tortillas.
Top each with 1 tablespoon cheese and 1 tablespoon cilantro.
Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place 1 burrito, seam side down, on each of 4 plates.
Top with the avocado and salsa and cheese.
