Black Bean burritos

We have really been on a mexican food kick lately. We have mexican at least twice a week, and the only downside is that Cayleigh isn't a huge fan, though she will eat quesadillas and now randomly has a new love for salsa. Lord, don't ask her to eat a chicken fajita, the world may end.

Tonight's dinner was Black Bean burritos. I used this recipe as a base for my burritos, but did change it up a bit.

Here is what I used, I will put in bold the changes I made:

• • 2 (10 inch) flour tortillas(I used 4)
  • 2 tablespoons vegetable oil(I only used 1/2, and used mostly pam)
  • 1 small onion, chopped(I used a purple onion)
  • 1/2 red bell pepper, chopped
  • 1 teaspoon minced garlic
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon minced jalapeno peppers(I used fresh)
  • 3 ounces cream cheese(I used half a block)
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh cilantro
  • I added a half a piece of chicken breast-it goes so much farther with beans
  Also added a handful of cut up fresh cherry tomatoes
  
  
  1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
  2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
  3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
  4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

  
  

  
  

  This was very, very tasty. Next time we will use low fat cream cheese to cut a bit more fat off, but otherwise a pretty healthy dinner, and very fresh tasting with all the veggies in it. We used the leftovers and made nachos with it. No picture, but you can check out Allrecipes for the original with pic.