Jun 29, 2011

Easy Bean Burritos


We are big fans of beans in this house.  We eat them often with meals, as snacks, as fillers, on salads - we are bean fiends.  They are so just versatile and there are so many varieties that they are a great pantry staple item.  I always have black, kidney, navy, garbanzo, white, and pinto beans on hand.  You never know when you might be able to incorporate them into a dish!

While I was excited to make these burritos, I was very surprised with just how flavorful and delicious they really were.  There are only a few ingredients but sometimes simple is just better.  Annie made a spicy version but I toned down the spicy factor knowing I was going to give them to Jack.  He chowed down on the filling (and some blueberries)!!!  (Warning: Picture of child with food all over his face below.)



I ended up eating these for dinner, then lunch, then dinner again while James was at work. This is going to become a go-to meal around here.  :)


Easy Bean Burritos
2 tsp. canola or vegetable oil
1/2 cup onion, diced
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. sauce from a can of minced chipotle in adobo sauce, or 1 tsp. of minced chipotle in adobo
1 tsp. ground cumin
¼ tsp. kosher salt, plus more
Freshly ground black pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. mild salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded cheese
Diced tomatoes
Shredded romaine lettuce
Chopped green onions
Sour cream
Or anything other toppings of preference

1. For the bean filling, heat the oil in a medium saucepan over medium-high heat. Add the onion and season with salt and pepper, cook until translucent, about 5 minutes.  Add the garlic, chili powder, chipotle, cumin, and salt the stir and cook just until fragrant, 30-60 seconds.
2.  Add the beans and the water or broth to the pan.  Using a potato masher, mash the bean slightly.  Bring the mixture to a boil and reduce the heat to medium-low. Simmer for 10 minutes and then remove from the heat.  Stir in the salsa until well combined.
3.  Fill each warmed tortilla with about a third of a cup of the bean mixture. Then with a small amount of shredded cheese, tomatoes, lettuce, green onions, sour cream or additional toppings. Roll the tortilla up tightly, burrito style, and serve immediately.

adapted from Annie's Eats and Pink Parsley Catering, originally from Cooking Light

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