Black bean and kidney bean burritos
I love using up items in the fridge, like opened half-used portions of canned goods, a remaining half of red pepper, or that last bit of cheddar cheese. Lots of dishes lend themselves to cleaning up the pantry and fridge, such as stir fries, soups and stews, and burritos. I had a craving for the latter, so I came up with black bean and red kidney bean burritos.
This recipe makes two burritos. Serve them with Mexican rice and/or salad for a light meal.
Ingredients
*Or equivalent, of dried beans--soaked, cooked, and rinsed/drained.
Note: You'll notice that I wrote "15-19 oz" for the size; that's because when I buy canned legumes, they usually come in those sizes, and I find it doesn't make a significant difference in dishes like this, or stews, chilis, etc.
Directions
This recipe makes two burritos. Serve them with Mexican rice and/or salad for a light meal.
Ingredients
- 1/2 tsp. olive oil
- 1 clove garlic, minced
- 1/4 onion, chopped
- 1/4 red pepper, chopped
- 1 tsp. minced jalapeno peppers (optional if you don't like them)
- Half of a 15-19 oz. can red kidney beans*
- Half of a 15-19 oz. can black beans*
- 1 tsp. taco seasoning, or to taste (I just use a blend of chili powder, cumin, cayenne, red pepper flakes)
- 3 tbsp. cream cheese
- 2 tbsp. shredded Cheddar cheese, or to taste
- 2 tsp. chopped fresh cilantro
- 2 10" or "large" flour tortillas (I used the kind made with spinach)
*Or equivalent, of dried beans--soaked, cooked, and rinsed/drained.
Note: You'll notice that I wrote "15-19 oz" for the size; that's because when I buy canned legumes, they usually come in those sizes, and I find it doesn't make a significant difference in dishes like this, or stews, chilis, etc.
Directions
- Saute onion, garlic, red peppers, and jalapenos in olive oil over medium-high until soft.
- Stir in the beans, and mash them until they are mostly smooth, but still lumpy in places.
- Reduce heat to medium and stir in the seasoning and cream cheese until well-mixed.
- Remove from heat and stir in cilantro.
- Heat up a dry skillet an over medium-low heat.
- Divide the bean mixture evenly between the tortillas. Top with cheddar cheese, and then fold them burrito-style.
- Toast the burritos in the skillet for a minute or two on each side or until browned slightly. Be careful when flipping! (Although I love to brown mine in a skillet, you can bake the tortillas in the oven instead if you prefer them soft.)
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