Bean burritos
Mexican inspired meal served in a flour tortilla.
Ingredients
- 8 10in flour tortillas
Black beans:
- 1 lb dry black beans
- 4 cups chicken broth
- 1/2 cup taco seasoning
- 4 cloves garlic, minced
- 1 onion, diced
- 1 tbsp ground cumin
Other fillings:
- 2c cooked white rice
- 15oz canned corn
- 14oz canned diced tomato
- 1 bunch cilantro, finely chopped
- juice of 1 lime
- salt, to taste
- black pepper, to taste
One or two of:
- Guacamole
- Shredded cheese
- Sour cream or plain greek yogurt
Instructions
- Wash and sort beans, then heat in a large pot with 10 cups water. Boil for 3 minutes.
- Remove from heat and allow to sit, covered, for 4 hours. Change the water and rinse the beans again.
- Add chicken broth, onion, garlic, seasoning, and bring to a boil. Lower heat and simmer for 1 hour, stirring occasionally.
- Season the remaining ingredients - corn, rice, and tomatoes - with salt, pepper, lime juice, and the chopped cilantro.
- Assemble the burrito on a plate by spooning in beans, rice, corn, and tomatoes. Top with one or two of the ingredients that add some fat to the dish.
- Roll the burrito, then gently warm on a pan over medium heat. Cut in half to serve.