Orange Black Bean Burrito


  • 1 tablespoon olive oil
  • ½ cup yellow onion, diced
  • 2 garlic cloves, minced
  • 1 (8 to 10-ounce) can black beans, drained
  • ½ cup (120 ml) 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


Orange Black Bean Burrito

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.