Black Bean Burritos
This summer my friend and I would occasionally meet up at the local farmer's market to buy goodies and for our kids to play on the playground. She was also kind by helping me lug my whole family's CSA boxes. One of the many booth's there was a local Mexican restaurant called El El Frijoles. They would bring pre-made, warmed burritos that were very popular. My friend totally got me hooked on getting there at 10am sharp to wait in line for their amazing bean burritos that would sell out immediately. They were totally awesome. And so filling.
In result of wanting these every Friday on farmer's market day, I decided that it was time it to take matters into my own hands and attempt to make my own. It was a raging success. I seasoned the black beans then slightly mashed them to make an easier mixture for filling the wrap. I also cooked the rice with chicken broth to give it more flavor. Topped with shredded monterey jack and salsa, you have yourself a burrito! I am so excited to have an incredibly easy and fast recipe on hand for when I have those cravings. Especially since the restaurant closes for the season. These burritos would make a great filling lunch that you could easily take with you and warm up later at work. Or a quick weeknight meal! Whenever and wherever you decide to eat the burrito, you will be happy!
Black Bean Burritos
Yield: 4-6 servings
4 cups chicken or vegetable broth
1 cup water
2 1/2 cups long-grain white rice, rinsed
2 (15.5 oz.) cans black beans, drained and rinsed
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground pepper
4 oz. shredded monterey jack cheese
Place the broth and water in a large pot. Bring to a boil over high heat. Stir in the rice with a fork and bring back to a boil. Once boiling, turn the heat to low, cover the pot and gently simmer until all the water is gone and the rice is tender, 35-40 minutes. Fluff the rice with a fork and remove from the heat.
Meanwhile, make the black beans. In a large saucepan, place the black beans with a large splash of water over medium heat. Stir in the cumin, garlic powder, salt and pepper. Heat the beans, stirring occasionally. Once warmed, slightly mash with a potato masher, making sure to leave some beans whole. If the beans seem to be getting too dry, add another splash of water.
To assemble the burritos, place the wraps on a plate and cover tightly with plastic wrap. Microwave for 20-30 seconds, until warmed. Layer the black beans, rice, cheese and salsa on the wrap. Fold up and eat!
Any left overs can be refrigerated and warmed up the following day in the microwave.
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