Having a new baby and a three year old doesn’t allow for complicated or time-consuming dinner preparations most nights. That doesn’t mean that I want to sacrifice on taste, though. These bean burritos are a great balance between simplicity of preparation and great flavor. I’ve made them for dinner two weeks in a row now, and we’ve gotten two meals out of them each time. Normally I would eat the leftovers for lunch, but this time we’ve eaten them for dinner the following night. That way, I have a night off of cooking, where I don’t have to balance the baby’s feeding schedule with giving Julia some attention with cooking dinner.
I know that bean burritos are not a novel meal idea, but I’m excited to share this recipe because it’s more than just throwing some beans and cheese in a tortilla and calling it dinner (which I have done, in a pinch, and there’s nothing wrong with that, either!). I start by sauteing some onion and then add garlic and seasonings to give a little spice to the bean mixture. When serving, I add plenty of avocado, cheese, salsa, and Greek yogurt (it tastes just like sour cream in the burritos, but it’s much healthier!). Serving some fresh fruit with the burritos is an easy and nutritious way to complete the meal.
One year ago: Peach Streusel Coffee Cake
Bean Burritos
Makes 6 servings
Ingredients:
- Olive oil
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. onion powder
- dash cayenne pepper
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- Salt and pepper
- 6 large tortillas
For serving:
- Shredded cheddar cheese
- lettuce, chopped
- 1-2 avocados, mashed
- Greek yogurt (or sour cream)
- Salsa
Directions:
- Heat olive oil in a large skillet over medium heat. Add the red onion and saute, about 5 minutes, until tender. Add the garlic, chili powder, cumin, onion powder, and cayenne and cook for about 30 seconds, until fragrant. Add the beans and 1/3 cup water. Reduce the heat to medium-low and cook for about 10 minutes. Season with salt and pepper to taste.
- To serve, warm the tortillas between two paper towels in the microwave, 30-60 seconds. To assemble the burritos, place some of the bean mixture, cheese, lettuce, avocado, yogurt, and salsa down the center of each tortilla and roll up. Serve immediately.
Source: Kristine’s Kitchen original
