Normally I have Fridays off, but somehow I never end up sleeping late.  Today was no exception, as I made a mistake of making my blood work appointment early this morning.  I prefer earlier when I have to fast beforehand, especially since they normally take multiple vials of blood.  You get to eat sooner that way, right?  Unless you plan to run errands afterward.  I wasn't starving and I didn't faint, but I was glad once lunchtime rolled around and I found out we had special burritos.  Guess who savored their lunch?

I love burritos of just about any kind - regular, rice, or even oatmeal.  Some people - okay, almost everybody - do not share my enthusiasm for oatmeal mixed with refried beans.  It is almost as good as an grilled oatmeal, ham, and cheese quesadilla topped with barbecue sauce.  You really ought to try it.  Anyway, if I haven't scared you away with my strange sense of taste, then you may want to try my new favorite burrito made with black beans.
The recipe is from Bon Appetit.


Chipotle Black Bean Burritos

3 T. olive oil
1 medium-sized red onion, chopped
1 T. chili powder
1 (15 oz.) can black beans, drained
1/2 c. frozen corn kernels, thawed (optional)
1/3 c. plus 3/4 c. chipotle salsa (regular salsa works)
1 avacado, diced
6 T. fresh cilantro, chopped
1 c. sheep's milk feta, crumbled (optional)
4 gf tortillas (our favorite are millet and flax tortillas from Sami's Bakery)

Heat olive oil in a saucepan over medium heat.  Add onion and chili powder, saute until onion softens, about 4 minutes.  Stir in beans, corn, and 1/3 cup salsa.  Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often.  Season filling to taste with salt and pepper.

Stir together remaining 3/4 c. salsa, diced avocado, and 2 T. cilantro.

Heat tortillas if desired (I did not do so).  Spoon filing onto center of tortillas, topping each with 1 T. cheese and 1 T. cilantro, then top with avocado-salsa mixture.  Fold up and enjoy.

0 comments