Beware - if you follow this recipe you might (like 98% chance) have some gas. Just beware.
Other than that, these were a cinch to make and tasty tasty tasty. Following with my rating system I would say I give them an overall A. Tom also gives them an A. That goes for taste and ease of making. There were also more than enough for lunch leftovers, which is always a win in my book.
Bean Burritos (adapted from Chipotle Bean Burritos in Cooking Light - Jan. 2010)
Ingredients
- 1 tablespoon canola oil
- 1 garlic clove, minced (you know I like mine from the jar!)
- 1/2 teaspoon chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can organic black beans, drained (obviously it does NOT have to be organic)
- 1 (15-ounce) can organic kidney beans, drained (once again, organic is not necessary)
- 3 tablespoons refrigerated fresh salsa (we used Green Mountain...doesn't make a difference!)
- 6 (10-inch) reduced-fat flour tortillas (such as Mission)
- 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese (poo on the reduced fat part!)
- 1 1/2 cups chopped plum tomato (about 3)
- A few leaves of shredded lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream (I probably used 6 Tablespoons on each of my burritos. Don't hold back!)
Guacamole:
Please don't buy it pre-made. I think that's gross. Buy one avocado, one lime and a handful of cilantro. In a bowl squeeze half of the lime and add a little garlic powder. Then chop up some cilantro and add it to the lime juice mixture. Stir with a fork and squish it a little to get it all mixed up. Then scoop in your avocado and mash it as much as you like with your fork (sometimes I chop it with a fork and knife too). Add some salt (you just have to!) and then if you want, add a bit of chopped tomato and onion. Tom's brother (the master of guacamole) now uses shallots instead of red onions. I used some scallions and that was good too.
I think my mom once bought this avocado pitter slicer thing and I vaguely remember using it. I also think I might have bought one for Tom's brother Dan. Worth a shot. On my first day in Mexico with Becca I happily sliced an avocado and cut right into my palm! You never know!
Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
2. Warm tortillas. I like to put them in my amazing pancake/fajita cast iron pan. I turn the heat up high and let them sit on each side for about 10 seconds or so. Then they are soft enough to be folded. Spoon about 1/3 cup (if you use a measuring cup for this, bean mixture into center of each tortilla. Top each serving with some cheese, some tomato, some lettuce, some green onions (scallions), as much sour cream as your heart desires (mine desires a lot) and then plop some guacamole on top. Roll it all up and try to eat it without spilling everything back onto your plate.
