Posted by: 4whateveritsworth | June 7, 2011

Black Bean Burritos: Quick and Easy Summertime Cooking


Warm summer days call for quick and easy recipes, with as little time as possible spent heating up the stove.  This recipe is a year round favorite.

Black Bean Burritos

1 T. olive oil (or any oil spray)
2 cloves garlic, minced (or more)
2 T. scallions, minced (can substitute one small onion instead)
2 cups cooked black beans (1 can is just shy of 2 cups – – if using canned, drain and rinse)
1/2 jalapeno pepper, seeded and minced – – If you prefer it spicier, increase to a whole jalapeno – – or you can use something comparable, like chili oil, to give it a spicy kick
1/4 cup dry white wine
1/2 cup or more bean cooking liquid (I omit this, but you can add liquid or wine if necessary)
Salt and pepper (salt can be omitted, particularly if you are using canned beans)
1/2 tsp. ground cumin
2 T. olive oil (I omit) (Oil is used to heat the tortillas – – microwave is fine)
6 medium flour tortillas (any size is fine – – we prefer whole wheat from Trader Joe’s)
2 T. finely chopped cilantro (the more, the better!)
4 T. white goat cheese (use any cheese you like – We’ve used low-fat feta, low-fat blue, cheddar, etc.)
Salsa

Heat oil (or spray) in a heavy skillet. Sauté scallions (or onions) and garlic until transparent. Reduce heat and add beans, pepper (chili oil) and wine. Stir to mix well.

Remove from burner and puree the mixture. This can easily be done with a potato masher. If necessary, add cooking liquid (or water or wine) a little at a time.

Season with salt (optional) and pepper.
Add cumin and stir.

Warming tortillas slightly in the microwave will make them easier to roll. Spoon and spread mixture onto each tortilla. Top with crumbled goat cheese. If you prefer, place tortilla in the microwave again to melt the cheese slightly. Top with cilantro and salsa and any additional toppings (lettuce, tomatoes….). Fold up and serve at once.

Until my next post, 4 whatever it’s worth…..

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