In the past, beans were almost a cliche when talking of tightening your food budget. But nowadays, we know so much about how nutritious they are, providing B-vitamins, fiber and complex carbohydrates, most consider them the perfect addition to any menu. This dish is also versatile enough for lunch or dinner. It can be prepared for dinner and served with a simple side of Spanish rice (steamed rice mixed with salsa). Or, try brown bagging it to work one day and make even more room in your food budget.
2 tablespoons olive oil
1 teaspoon ground cumin
¾ cup mild tomato salsa
2 (15.5-ounce) cans black beans, rinsed and drained
Salt to taste
4 burrito-size (10-inch) flour tortillas
6 ounces Cabot Pepper Jack Cheese, grated (about 1½ cups)
½ cup Cabot Sour Cream
1 avocado, pitted, peeled and diced
Prep: 15 mins | Cook: 20 mins | Total: 35 mins
HEAT oil over medium heat in large skillet. Add cumin and stir until lightly toasted and fragrant, about 10 seconds.
STIR in salsa carefully (it will splatter), then stir in beans.
COOK mixture, mashing beans constantly with back of wooden spoon, until it forms thick and creamy mass, about 8 minutes. Remove from heat and season with additional salt, if needed.
SPOON ¼ of bean mixture down center of one tortilla and top with ¼ of cheese; fold in ends and roll up. Repeat with remaining tortillas.
SET burritos on plate and microwave on high power until cheese is melted, about 2 minutes. Serve topped with sour cream and avocado.
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