Orange-Black Bean Burrito
Ingredients
1 tablespoon olive oil
½ cup yellow onion, diced
2 garlic cloves, minced
1 (8 to 10-ounce) can black beans, drained
½ cup Florida orange juice
1 tablespoon lime juice
1 teaspoon brown sugar
1 teaspoon chili powder
6 flour tortillas
1 cup Monterey jack cheese, shredded
½ cup mozzarella, shredded
Iceberg or romaine lettuce, shredded
1 cup fresh cilantro, chopped
Salsa
Guacamole
Low fat sour cream or Greek yogurt
Preparation
In saucepan, heat olive oil over medium heat. Add onions and garlic; sauté for 3 to 4 minutes. Add black beans, orange juice, lime juice, brown sugar and chili powder; stir to combine. Simmer for 5 minutes; remove from heat.
Heat large nonstick skillet over medium-high heat. Place tortillas on counter; sprinkle evenly with shredded cheeses. Top each tortilla with one- half cup bean mix, shredded lettuce and cilantro. Fold two sides in; then fold over the front edge and roll up and place flap side down into the hot pan. Cook for 2 to 3 minutes on each side until golden brown and slightly crispy. Remove from the pan and cut in half on the diagonal; serve immediately with salsa, guacamole and sour cream.