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What started as Black Bean Burritos…

January 9, 2011

Yesterday I planned to make Black Bean Burritos. But they ended up taking longer than expected and ended being black bean nachos. They were very yummy still but just never got to the whole burrito stage.

*I have made these before and they came out great as burritos so I will share the directions for both variations.

Black Bean Burritos

For the beans:

2 tsp canola oil

1 small onion, chopped

1 plum or small tomato, coarsely chopped

1/2 red bell pepper, diced

2 garlic cloves, finely chopped

1/4 tsp ground cumin

1/8 tsp cayenne pepper

1 can (16 oz) black beans, drained and rinsed. (I used dry beans and cooked per directions on bag. than used 1-2/3 cups for this recipe)

1 cup water



For the actual burritos:

4 tortillas

1 cup cooked brown rice

1/2 cup shredded cheese, mozzarella or Monterey Jack are good

1/2 cup salsa

Optional additions: avocado and/or cilantro



To make the beans, heat a skillet over medium heat and add oil. Add the onion, tomato,bell pepper, and garlic. Cook until onion is golden 8-10 minutes.

 Add the cumin and cayenne, and cook 2 minutes. Add the beans and 1 cup of water and cook until the beans are very soft, about 30 minutes.

Add more water if needed. Season with salt to taste.

* If using dry beans like me , you will need more water added and I like to mash the beans a bit with the spatula to make them softer.

****At this point you can just make black bean nachos. I added 1/2 fresh tomato and some reduced fat sour cream and ate with a handful of tortilla chips****

To assemble the actual burritos, microwave the tortillas until soft, about 20 seconds. Transfer to a flat surface and top each tortilla with about 1/4 cup beans, 1/4 cup of rice, 2 tbsp cheese , 2 tbsp salsa and any optional items. Fold edges over filling like an envelope and roll. Serve. Can be stored for a few hours, I usually wrap  in aluminum foil when storing so they stay together.



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