This is one of the recipes that I use ALL the time especially on nights where we are really busy. The burritos are easy to make ahead of time, don't take long to prepare, are a great vegetarian meal, and the ingredients are things you can stock in your pantry for whenever you need them. I am posting the basic recipe for these, but the preparation varies based upon what is in the fridge, burritos are a great way to reinvent left overs. You can easily incorporate things like left over roasted sweet or white potatoes, or butternut squash. Veggies like zucchini, summer squash,and peppers can be sauteed and added to the corn and bean mix. Left over meats like chicken, beef and pork can be shredded and added too.
Corn and Black Bean Burritos
1 cup frozen corn, thawed
1 can black beans, drained
2 scallions, sliced
1 clove of garlic, minced
1 tablespoon diced chili pepper
1 can fat free re-fried beans
10 thin sliced of cheddar or Monterrey Jack cheese (from the block)
10 large whole wheat tortillas
Combine corn, beans, scallions, garlic and chilies in a medium bowl. Working on a cutting board or other clean surface smear about 2 tablespoons of re-fried beans on the lower third of a tortilla. Place one piece of cheese on the beans and then top with about 1/3 cup of the corn and black bean mix. Roll up tortilla by gently folding in the sides with your fingers and rolling up from the bottom with your hands while holding in the sides. Place finished burritos on a greased baking sheet, or sheet lined with parchment. Bake Burritos at 350 for about 20 min. If you are having trouble rolling up your Burritos because your tortillas are breaking, warm up 2-3 tortillas wrapped in a paper towel in the microwave for 8-10 seconds. This should make them easier to work with.
No comments:
Post a Comment