Wednesday, August 14, 2013

Black Bean Burritos

This is an old recipe,  from our old blog.  When I searched it tonight (on my own blog) to cook it up, I knew I had to share it again.  Damn, this is one of the easiest, yummiest, most leftover-est meals in the book! 

I'm not a recipe posting kind of gal, but since I got "promoted" to head chef, I've recently been looking for new things to add to our repertoire. I've also been on the hunt for more vegetarian recipes to add to our meat-tastic household, in an effort to eat more healthy and get some veggies in our lives. This one I had to share.

Seriously easy. So easy that even I can't screw it up. Seriously good. Leftovers included.

So, get yourself:

A can of black beans
A can of diced tomatoes (I'll likely use fresh ones when the garden explodes)
A pack of 10 flour tortillas (the big ones)
A bundle of fresh cilantro
Package of cream cheese (Ed: I actually skipped this tonight because I forgot about it, and it turned out just fine!)
One Red pepper - you could do one green one too, but since Steve thinks green peppers are from the devil, we skip them
One onion

You want about 4 cups of cooked rice when it's done, so get that party started first. (We like the PC Jasmine rice, because it cooks up about twice as fast as regular rice.)

Chop up your onion and pepper(s) and a clove of garlic or two and saute them in a bit of oil, and about a 1/2 tsp of salt. Add the tomatoes, and bring the whole mess to a boil, and then let it simmer for a bit to cook off some of the tomato liquid. (Juice. I think they call that tomato JUICE.)

(Special thanks to my brain for kicking in just in time there.)

Add the black beans, stirry stirry.

Add 1/2 a block of cream cheese, about 125 grams (don't ask me what the hell that is in ounces, it's 1/2 a block, ok?) More stirry stirry. You have to keep with the stirring once the cheese is in, to make sure that whole sucker melts.

Add your 4 cups of cooked rice. Again with the stir.

Now, cilantro - there are 2 camps when it comes to cilantro, and we live in the WE LOVE CILANTRO! camp. If you happen to live in the WE HATE CILANTRO! camp, you're gonna want to skip this step. Chop up a bunch - I think I did about a 1/4 cup, and toss it in there. Maybe if you're a hater, you could try parsley instead?

If you like life a bit hot and spicy, here's where you could add something hot and spicy. Sauce? Red pepper flakes? Go wild, pick whatever you like.

Me, not so much with the hot and spicy.

You could also add a squeeze of lime juice here. The one lime I had in the fridge kind of looked like it had been there since 1987, so I skipped this step.

You end up with a big (note: BIG - you need a BIG frying pan for this) pan of yummy, that looks a little something like this:
Now, grab your tortillas, and fill 'em up! This recipe makes enough for AT LEAST 10 tortillas, usually with a bit of the mix leftover, which from now on I will feed to the kid since last night he kept FREAKING out about his tortilla falling apart. (Ed: Three years later and the kid has finally figured out how to eat a burrito full on.  Three cheers for progress!)

You can chuck them in the oven if hubby is late for dinner - they stay nice and warm in there and the tortillas get all nice and cooked-like too. Or you can just eat 'em right away, just like that.

Bonus - these make fab leftovers, and taste just as good cold as they do warm.

Dinner - prepped in 20 minutes start to finish. Rock on.

1 comment:

  1. Totally took less than 20! I totally forgot about the capsicum (pepper - which I hate anyway), and could not get hold of Black Beans ('cos I'm in Australia), so I used cannelini beans instead, which rocked. I added a good shake or 10 of "Mexican Chilli" (thanx Masterfoods) and OMG, didn't the whole lot disappear - never even made it into burritos - just wolfed off the plates. Yummmmmmm. I'm making it again with Chorizo in it or lardons....yummm. K, thx, bye.