Tuesday, August 19, 2008

Black bean burritos

Supper last night WORKED. Very well. When I bought tomato plants this year, I bought some just because I didn't know what they were. Turns out, it was just a glorified roma and not too interesting. So last night I made salsa. (To go with the margaritas left from Saturday night but that's another post.) And since we were having salsa we obviously needed Mexican so...here we are.

Black Bean Burritos
Tortillas (I do half corn and half flour to please the masses)
1 large can black beans, rinsed and drained
2 cups cooked rice
1/2 bunch cilantro, finely chopped
1 package four cheese Mexican blend
1 large can enchilada sauce (red or green)
1/2 cup sour cream

Prepare the tortillas...heat a griddle over low heat and lay each tortilla on the griddle. Sixty seconds first side, 30 seconds other side. Put each one in a covered casserole/tortilla holder as you finish.

In a saucepan, combine the black beans, rice and 1/3 of the can of sauce. Heat just until warm, remove from the heat and fold in the cheese and cilantro. Spoon a line of bean mixture down the center of each tortilla, roll up and place in a casserole dish. Put in a 325 degree oven for ten minutes...just to heat through.

While the burritos warm, put the remaining sauce in a small saucepan and heat just to simmering. Remove from the heat and stir in the sour cream. Ladle sauce over burritos as you serve them, with extra sour cream on the side.

In hindsight, a small can of corn kernels would have been a healthy addition.

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