I had great plans today for cooking something rated anything higher than "easy" by recipe-writer people, thinking perhaps I needed to be more committed. Invest more time and energy, to churn out a winner.
But then there was this afternoon thunderstorm that demanded a nap. So I opted for another novice recipe instead.
That's commitment, people.
This recipe was so fast and easy, in fact, that within one hour, I went to the grocery store, prepped, cooked, and had dinner on my plate.
It's a super-tasty vegetarian option, too, which I personally care nothing about, but for those of you who do, I'd highly recommend it as such.
Black Bean Burritos
Makes 6-8 burritos
1 16-oz. can regular refried beans
1 16-oz. can black refried beans
½ an onion, chopped
1-2 Tbsp. cumin
1 Tbsp. chili powder
1 Tbsp. garlic powder
½ tsp. kosher salt
1 Tbsp. hot sauce
8 soft taco tortillas
2 c. Colby-Jack cheese, shredded
Sour cream and salsa, for topping
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine beans, onion, cumin, chili powder, garlic powder, salt and hot sauce. (These measurements are just guidelines, so season yours to taste.)
- On each tortilla, spread about ¼ cup of the shredded cheese, and about ½ cup of the bean mixture. (Again, all estimates here. Go with what makes you happy. And with what fits in your tortillas.)
- Roll up each tortilla and place on a lined baking sheet, seam side down. Brush each burrito with canola oil.
- Bake for 15 minutes, and serve with sour cream and salsa.
* I got 8 of these out of the medium-sized soft taco tortillas, but you may prefer to use burrito-sized tortillas, in which case you'd probably end up with 4-6 huge burritos instead. I bet if you used the small fajita-sized tortillas, you could get 10-12, which would be great for kiddos.
* The hot sauce does not make this spicy; it's just for flavor. Don't be scared.
Happy September, folks. May it produce much culinary fruit!
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