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Bean Burritos

May 25, 2010

Bean Burritos - unrolled!

Oh man, it’s been a hot day here.  The only thing I can think about are my poor feet!  I was wearing cute and stylish sandals to work today and everything was great until I ran an errand mid-workday.  My feet SWELLED up and blisters were starting to form, so I quickly replaced my lovely sandals with my much more utilitarian old Mary Janes.  At least my feet didn’t hurt.  THEN, I went to Zumba in the Arlington Recreation Gym, and my feet (in their big and complex Nike sneakers) were HURTING!  I don’t know if it was the heat or the fact that I never wear sneakers, or maybe I walk funny, but I’m in mondo amounts of pain right now!  The only thing that made my aching feet feel better was knowing that I was coming home to a delicious burrito, prepared by my awesome husband (who also is currently rubbing my feet, as well — this is the life, kids!).

These burritos were really easy and very delicious — and we have plenty of “filling” left for another night this week.  The only tricky part of making a successful burrito seems to be folding it just right so that nothing is overstuffed or so the tortilla doesn’t crack.  I didn’t make a video of how we rolled our burritos, but this site will give you all the instructions you need.

This is a perfect meal for a hot night, and I enjoyed it thoroughly.  Feel free to mix it up with your burrito toppings or stick with our suggestions.  Either way, you won’t be sorry!

Big BITE out of a rolled burrito

Bean Burritos

from Cooking Light January 2010

  • 1 tbsp. vegetable oil
  • 1 garlic clove, minced
  • 2 tsp. ancho chile powder
  • 1/4 tsp. salt
  • 1/3 c. water
  • 1 (15 oz.) can kidney beans
  • 1 (15 oz.) can black beans
  • 3 tbsp. refrigerated fresh salsa
  • 6 (10-inch) flour tortillas
  • 1 c. Monterey Jack cheese, shredded
  • 1 1/2 c. chopped plum tomatoes (about 3)
  • 6 tbsp. thinly sliced green onions
  • 6 tbsp. light sour cream
  1. Heat oil in large nonstick skillet over medium heat.  Add garlic to the pan; cook 1 minute, stirring frequently.  Stir in ancho powder and salt; cook for 30 seconds, stirring constantly.  Stir in 1/3 c. water and beans; bring to a boil.  Reduce heat and simmer 10 minutes.  Remove from heat; stir in salsa.  Partially mash beans with a fork.
  2. Warm tortillas according to package directions.  Spoon about 1/3 c. bean mixture into center of each tortilla.  Top each serving with about 2 1/2 tbsp. cheese, 1/4 c. tomatoes, 1 tbsp. sour cream and roll up.

We also added fresh guacamole to our burritos and additional cilantro — but do whatever you’d like — it’s all for you!

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