These burritos are soooo good, you'll want to have them every night.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.

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  • 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.

  • Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

  • Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

692 calories; 35.8 g total fat; 47 mg cholesterol; 1803 mg sodium. 70.2 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (1540)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2004
These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. I doubled the batch and made a few changes and added: 1/2 t. cumin and 1/2 t. chili powder, a can of diced green chiles, 2/3 c. frozen corn kernels, 8 oz. cream cheese, a can of Rotel diced tomatos and green chiles and upped the garlic to 3 t. I served them with shredded cheddar cheese and they were out of this world. The diced tomatos added moisture--I noticed people had complained about these being too dry. They turned out perfect! This one will be a regular at my house. Read More
(1131)

Most helpful critical review

Rating: 3 stars
04/16/2003
This recipe is basically very good, but I only give it 3 stars because I had to change it for my taste. I didn't have the jalapenos so I skipped those. I really don't like cilantro so I left that out. I minced FRESH garlic myself for this recipe, and added chili powder as another reviewer suggested. The black bean, cream cheese, onion and pepper mixture was very attractive and appetizing, but I found it needed quite a bit more salt than called for. I added a little rice to each burrito, to make it more filling, and put a few teaspoons of medium chunky salsa in each as well. I doubled everything in the recipe and made six burritos to freeze for my husband's lunches. With the addition of the rice it would have stretched to about 10 burritos, but I followed another reviewers advice and saved some of the bean mixture for a dip. Read More
(492)
2231 Ratings
  • 5 star values: 1361
  • 4 star values: 631
  • 3 star values: 171
  • 2 star values: 41
  • 1 star values: 27
Rating: 5 stars
05/05/2004
These were amazing, we cooked them up for Cinco de Mayo, and my fiance won't stop talking about how good they were. I doubled the batch and made a few changes and added: 1/2 t. cumin and 1/2 t. chili powder, a can of diced green chiles, 2/3 c. frozen corn kernels, 8 oz. cream cheese, a can of Rotel diced tomatos and green chiles and upped the garlic to 3 t. I served them with shredded cheddar cheese and they were out of this world. The diced tomatos added moisture--I noticed people had complained about these being too dry. They turned out perfect! This one will be a regular at my house. Read More
(1131)
Rating: 3 stars
04/16/2003
This recipe is basically very good, but I only give it 3 stars because I had to change it for my taste. I didn't have the jalapenos so I skipped those. I really don't like cilantro so I left that out. I minced FRESH garlic myself for this recipe, and added chili powder as another reviewer suggested. The black bean, cream cheese, onion and pepper mixture was very attractive and appetizing, but I found it needed quite a bit more salt than called for. I added a little rice to each burrito, to make it more filling, and put a few teaspoons of medium chunky salsa in each as well. I doubled everything in the recipe and made six burritos to freeze for my husband's lunches. With the addition of the rice it would have stretched to about 10 burritos, but I followed another reviewers advice and saved some of the bean mixture for a dip. Read More
(492)
Rating: 5 stars
08/07/2003
All of the reviews are right - these burritos are awesome. The recipe indicates that it makes two big burritos, but they would have to be huge. We usually get four burritos, using regular "burrito size" tortillas. The filling reheats well the next day too. Great flavor and excellent source of fiber. Read More
(380)
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Rating: 4 stars
07/15/2003
These weren't the best burritos I have ever had, but they were sure good. They froze well and tasted very good. I recommend wrapping them in a damp papertowel when you reheat them in the microwave...they'll come out tasting fresh again. Read More
(182)
Rating: 5 stars
12/15/2008
I doubled the recipe, added a can of green chiles and some cumin. Put the burritos in the oven to melt some cheese on top and then served with salsa on top...yum!! Read More
(159)
Rating: 5 stars
10/13/2003
My boyfriend and I love this recipe! I changed it a little. I boiled and shredded some chiken and added it in at the last minute. It was excellent. I also bought a box of Uncle Ben's Mexican style rice and added some of that into the burrito also. Needless to say it was gone in no time. Read More
(118)
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Rating: 5 stars
01/07/2006
THE BEST!! Cut back on the onions and cilantro a bit, but left everything else as suggested. Seriously the best burritos EVER! Also, you just have to microwave the tortillas for 30 seconds. The oven just kept making them hard and unrollable. FIVE STARS :D!! Read More
(117)
Rating: 5 stars
09/15/2003
Very good. I covered the burritos in pepper jack cheese and baked in the oven for 5 min. They are delicious. Read More
(110)
Rating: 4 stars
07/23/2003
These made a quick and healthy for me today..and they are quite tasty! I too love black beans, cilanto and cheese and they are great together as a burrito filling. Instead of chopped garlic, I sprinkled in some granulated garlic, (approx 1/2 tsp.) and only used about 1/2 the amount of cream cheese called for. I used refried black beans since that's what I had on hand and added a handful of blended italian cheese since I had some in the fridge. I zapped my tortillas in the microwave...was too lazy to use the oven. I really enjoyed these with a tall glass of diet coke... (i'm sure someone has enjoyed this with a beer or two..hehe). Thanks jessie. Read More
(84)