This post is sponsored by Bush’s Beans.

You’ve heard the saying you eat with your eyes right? I totally believe in that saying, for me the more colorful a dish is the more appealing it looks to me. This Summer Black Bean and Corn Salad is one of those dishes that I like to think is colorful enough to eat … and eat … and eat plenty of, whether it’s a side dish for dinner at your house or a salad you bring to a neighbor’s barbecue.

Black Bean and Corn Salad – easy summer side dish

This is one of those side dish / salad recipes that comes together easily with a bunch of ingredients you may already have in your fridge and pantry. The corn makes it a little extra special because it’s super sweet and fresh summer corn cut right off the cob, but if all you have is frozen corn at the time then go for it anyway – just run it under some water to quickly defrost and dry completely before quickly sauteing it.

The avocado is a fun add in because it adds just a bit of creaminess to the salad when combined, along with a little extra protein along with the black beans. And the cheese…crumbled cojita cheese (or even feta if you can’t get your hands on cojita) takes it over the top.

You’ll love this black bean and corn salad on fish tacos or even on it’s own (or in taco salads like how I’ve been eating it for a couple of days).

It’s seriously so good.

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The post Summer Black Bean and Corn Salad appeared first on Aggie's Kitchen.

Click here to Pin this Roasted Veggie and Black Bean Burrito recipe!

Lately, I’ve been trying to have more “veggie” meals for dinner.  You will not miss the meat in these vegetarian Roasted Veggie and Black Bean Burritos.  The flavor is awesome…smoky sweetness from the roasted sweet potatoes and vegetables combined with a nice kick from the jalapenos.  The black beans bulk it up, the cilantro keeps it fresh…and the melted cheese puts it over the top.  It might seem like an odd combination, but trust me, it works.

To make things easier for myself at dinner time, I chopped and roasted the veggies earlier in the day.  I stored them and the black beans in the fridge until I was ready to roll up the burritos later on.  I chopped the veggies fairly small, a little less than 1″ in size…the smaller the cut of the vegetables the quicker they roast up.  And keeping them cut small and uniform helps while stuffing the tortilla wrap.

If you are looking for something to quickly grab and go in the evenings you are busy with your children’s activities, these are a great option to have on hand. For anyone who likes to meal prep, roll up your burritos ahead and wrap in foil or plastic wrap to gently heat up later on.

What vegetables go burritos?

These are not your typical burritos! They are filled with veggies and no meat to make it a great meatless option when you have a craving for Mexican flavors.

In these roasted vegetable burritos, I added a variety of peppers and onion along with sweet potato and black beans.

• sweet potato
• red onion
• red bell pepper
• jalapeno

How do you make vegetarian burritos?

1. In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
2. Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
3. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or brush with olive oil.
4. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray or brush with oil, then wrap in aluminum foil and bake for same amount of time.

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Roasted Veggie and Black Bean Burritos

• Author: Aggies Kitchen
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 burritos
• Category: Vegetarian
• Method: Oven

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Savory sweet Roasted Veggie and Black Bean Burritos are a delicious vegetarian meal even meat lovers will enjoy!

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Ingredients

• 2 sweet potatoes, peeled and cubed (small)
• 1 red pepper, cubed (small)
• 1 red onion cubed (small)
• 2 jalapenos, diced (if you want less heat sub another red pepper)
• 1tsp cumin
• 1tsp chili powder
• salt and pepper
• 2 tsp olive oil
• 1 15oz can black beans, rinsed & drained (I like to use Bush’s Black Beans)
• handful chopped cilantro
• squeeze lime
• shredded cheddar
• Whole Wheat Tortillas or Wraps (burrito size – I used Ezekiel Sprouted Grain Tortillas)
• nonstick olive oil spray

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Instructions

1. In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
2. Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.
3. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or brush with olive oil.
4. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray or brush with oil, then wrap in aluminum foil and bake for same amount of time.

More black bean recipes to try:

Taco Turkey and Black Bean Rice Bowls

Mexican Slaw Salad with Black Beans

Black Bean and Egg Tostadas

Oven Baked Black Bean and Cheese Quesadillas

Pulled Pork with Black Bean Cornbread | Reluctant Enterainer

Southwestern Black Bean Pasta Salad | She Wears Many Hats

Black Bean Salsa Stuffed Sweet Potatoes | The Lemon Bowl

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