Saturday, June 9, 2007

Black Bean Burritos

I made these burritos for dinner last night. I think they're the best burritos I've ever had; certainly the best I've ever had at home. The filling was sooo good and they were so easy to make; they will definitely become a regular at our house. It was hard to get a good picture...I don't think the insides of burritos are very "pretty"; but, what they lack in presentation is more than made up for in taste. You could certainly add chicken or beef to these, but they were great on their own. Also, I stuffed them with mexican rice, but you could serve the rice on the side, if you prefer.

Black Bean Burritos
recipe adapted from Delicious Black Bean Burritos,

6 (10 inch) flour tortillas
1/4 cup vegetable oil
2 large onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (11 ounce) can sweet corn
6 ounces cream cheese, cubed
1 teaspoon salt
2 teaspoons cumin
1/4 cup chopped fresh cilantro, optional
2 1/2 cups mexican rice, prepared
2 cups shredded mexican blend cheese
sour cream, optional
guacamole, optional
salsa, optional

Heat oil in a large skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 3 minutes, stirring constantly. Add beans and corn to skillet and cook for 3 minutes, stirring constantly until heated. Add cream cheese, salt and cumin to skillet. Cook for 2 minutes, stirring to combine and melt cheese. Add chopped cilantro, if desired. Place tortillas on paper towel in microwave; cook for 45 seconds or until warm. To assemble burritos, spoon rice down center of warmed tortilla. Follow with bean mixture and shredded cheese. If desired, add sour cream, guacamole, and/or salsa. Roll up and serve. Yield: 6 burritos

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