This black bean burrito recipe happens to be another one introduced to me by my friend Valerie. I remember being amazed at how easy it was to make these the first time she cooked them for me! This has become a staple meal in my household; my husband and I probably make these at least once every two weeks. The ingredients are inexpensive and the cooking process is so simple!
Easy Black Bean Burritos
(Makes 3-4 burritos)
2 15-oz. cans of black beans
½ onion, chopped
brown rice, cooked
flour burrito tortillas
salsa and/or hot sauce
jalapeños or other hot peppers
I start by draining and rinsing the black beans and then putting them in a pot over medium heat. I stir in the minced garlic and chopped onion and then sprinkle on cumin and garlic powder and a few shakes of cayenne powder. I don’t know how much cumin and garlic powder I usually use, but I can say that I just keep sprinkling them on and stirring them in until it smells good!
At this point, you can stir the bean mixture together until it is warm enough and is a texture that you will enjoy eating. If I am remembering correctly, the first time Valerie made this for me, she stirred the beans until they were almost a paste-like texture like refried beans. Most of the time I just stir the beans around until everything is nice and hot and then go ahead and eat them as they are. Sometimes I add a little bit of water if the beans are getting too sticky or dry.
After the beans have reached the temperature/texture that I like, I layer rice and beans and various toppings into a flour burrito tortilla.
This time, I topped the beans and rice with Sriracha, lettuce, salsa, and sour cream. Yummy!