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!
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
- 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.
- 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!