Black Bean Tortillas

📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Entrees Flavorful black bean and pepper rolled tortillas served warm with rice, onion, and Jack cheese. A quick and easy vegetarian meal packed with vibrant ingredients.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	15 mins	None	4 servings

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🔪 Key Equipment

• Mixing bowl
• Aluminum foil
• Baking sheet

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Ingredients

Filling & Tortillas

Measurements	Ingredients	Prep / Notes
1 can	Black Beans	Drained
1 tsp	Oil
1 tsp	Garlic
1 tbsp	White Wine Vinegar
As needed	Red & Yellow Peppers	Chopped
As needed	Jalapeno Pepper	Chopped
As needed	Corn Tortillas
As needed	Rice	For serving
As needed	Onion	For serving
As needed	Jack Cheese	For serving

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Instructions

Step 1: Preparation and Warming

1. Preheat your oven to 400 degrees. Wrap the corn tortillas tightly in aluminum foil and place them in the oven to warm until soft and pliable.
2. In a mixing bowl, combine the 1 can black beans, 1 tsp oil, 1 tsp garlic, 1 tbsp white wine vinegar, chopped red & yellow peppers, and chopped jalapeno pepper. Mix thoroughly.

Step 2: Assembly and Serving

3. Spread the bean and pepper mixture evenly onto the warm corn tortillas, then carefully roll them up.
4. Serve immediately with rice, onion, and jack cheese on the side.

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💡 Make-Ahead & Storage: The filling can be mixed ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

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Original Recipe Scan