Black Bean And Avocado Burritos With Jicama-Cucumber Slaw Recipe

Recipe By Slurrp

These black bean and avocado burritos are packed with flavor and nutrients. The creamy avocado pairs perfectly with the hearty black beans, while the jicama-cucumber slaw adds a refreshing crunch. This dish is not only delicious, but also a great source of protein and fiber. It's a perfect option for a quick and healthy weeknight dinner.

4.8
22 Rating -
Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Black Bean And Avocado Burritos With Jicama-Cucumber Slaw
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ingredients serve

Ingredients for Black Bean And Avocado Burritos With Jicama-Cucumber Slaw Recipe

  • 1/4 tablespoon Olive Oil
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 can Black Beans, Drained And Rinsed
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 0.13 teaspoon Salt
  • 1/2 Ripe Avocados
  • 1/4 Lime, Juiced
  • As required Salt And Pepper To Taste
  • 1 Large Tortillas
  • 1/4 cup Jicama, Julienned
  • 1/4 cup Cucumber, Julienned
  • 1/4 tablespoon Lime Juice
  • 1/2 tablespoon Chopped Cilantro
  • As required Salt And Pepper To Taste

Directions: Black Bean And Avocado Burritos With Jicama-cucumber Slaw Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
  • STEP 2.Add black beans, cumin, paprika, and salt. Cook for 5 minutes, stirring occasionally.
  • STEP 3.In a separate bowl, mash the avocado with lime juice, salt, and pepper.
  • STEP 4.Warm the tortillas in a dry skillet or microwave.
  • STEP 5.Spread a spoonful of mashed avocado onto each tortilla. Top with a scoop of black beans and a handful of jicama-cucumber slaw.
  • STEP 6.Roll up the burritos tightly, tucking in the sides as you go.
  • STEP 7.Serve the burritos immediately, or wrap them in foil and refrigerate for later.
  • STEP 8.To serve, cut the burritos in half and enjoy!

Cooking Tips

  • For extra flavor, you can add diced tomatoes, chopped cilantro, or hot sauce to the black bean mixture.
  • If you prefer a spicier slaw, you can add some sliced jalapenos or a dash of hot sauce to the jicama-cucumber mixture.
  • To make the jicama-cucumber slaw, simply combine jicama, cucumber, lime juice, cilantro, salt, and pepper in a bowl.

Storage and Serving

  • These burritos can be stored in the refrigerator for up to 3 days.
  • To reheat, wrap the burritos in foil and place them in a preheated oven at 350°F for about 15 minutes.
  • Serve the burritos with a side of salsa, guacamole, or sour cream for dipping.
Nutrition
value
120
calories per serving
12 g Fat1 g Protein3 g Carbs5 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    5g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    5g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    < 1mg
  • Vitamin A
    3mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    24mg
  • Manganese
    1mg
  • Phosphorus
    22mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp