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|Black Bean and Artichoke Burritos|
"A new flair on burritos, and actually they are just as true fried up all collectively as a facet dish, and then put into a tortilla. This become a delectable wonder."
- 1 (15 ounce) can black beans, tired and rinsed
- 1 tablespoon vegetable oil
- 1 (10 ounce) can artichoke hearts, drained and sliced
- 1 medium onion, diced
- three cloves garlic, overwhelmed
- 8 (10 inch) flour tortillas
- 2 cups shredded sharp Cheddar cheese
- 1 huge tomato, diced (non-obligatory)
|Prep : 10M||Cook : 8M||Ready in : 40M|
- Pour the beans right into a huge iron skillet, and produce to a boil. Cook at a hard simmer till they turn out to be pasty and begin to resemble burrito beans in texture.
- Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; prepare dinner till the artichokes come to be golden brown.
- Place tortillas in a dry skillet over low warmness to heat. Remove from skillet. Spoon beans and artichoke aggregate onto every tortilla, and top with cheese and tomato. Fold in ends, and roll up.
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