Meatless meals are often great for the wallet. This recipe can be prepared with canned or dried beans. If you use dry black beans, cook 1/2lb dried beans until soft. I put mine in the crockpot the morning I want to make the burritos, cover them with water, and turn the crock on low. About an hour before I wish to serve dinner I make the rest of the recipe. My kids were unimpressed, but Mr. Heather asked for more and with vegetarian dishes, that’s a high compliment.
To round out the filling we add cooked rice and cheese. Then top with whatever your little heart desires: guacamole, sour cream, salsa, you get the idea.
Black Bean Burrito Ingredients:
Black Bean Burrito Instructions:
Since I use dried beans I drain them and place them back on the crockpot on high. Otherwise, place the beans in a pot on the stove on low.
To the beans add the: tomato, onion, and cilantro. Stir occasionally, but let heat through.
Now, if you would like to be all fancy, get out a bowl combine the lime juice, garlic, and optional pepper and hot sauce. Then, whisk briskly while you slowly pour the oil, in a steady stream into the bowl.
Or, you can be lazy like me and throw the remaining ingredients into a jar with a lid and shake vigorously. I have kids underfoot and don’t like washing extra utensils.
Stir the dressing (that’s what you just made) into your bean mixture.
Spoon into warm tortillas (I zap mine in the microwave for a few seconds) with rice and grated cheese. Fold, top with condiments, and enjoy.