Someone recently asked whether or not I posted recipes and stories about my kids on my blog. I said “no”. Only because it seemed they were being patronizing. The real answer is YES yes I do post recipes and stories about my kids on this blog. This post is no different…here is my bean burrito recipe. It rocks.
- 8 large burrito size tortillas
- 2 cans black beans
- 1 packet taco seasoning (Old El Paso)
- 1 bag yellow spanish rice (Vigo)
- 1 bag frozen corn (defrosted)
- 1 16 oz diced tomatoes (or 2 large fresh tomatoes)
- 1 8 oz shredded cheddar cheese
- Salso
- sour cream
- lettuce (julienned)
Preheat over to 350 degrees
Drain the black beans and rinse with cool water in a strainer. Place them in a sauce pan or wok. Drain the diced tomatoes – setting aside 1/2 cup of the tomatoe juice (if you use fresh tomatoes, add a 1/2 cup of water to the recipe). Add the tomatoes and juice (or water) into the pan. Add the taco seasoning. Set the stove top to medium-high heat, stirring frequently so that the beans do not burn.
Prepare the yellow Spanish rice to the directions on the bag. After the rice is done. Mix in the corn.
Heat the tortillas on a stove top (flipping them over the fire if you have a gas range). this step is not necessary, but can add a little more flavor to your burrito. But make sure you do not burn the tortilla to a crisp!
Add the corn and rice mixture, the bean mixture, and a scoop of cheddar cheese to each flour tortilla. Fold the ends in over the mixture and roll the burrito tight. Place in a casserole dish.
Prepare all of the tortillas the same way, placing in the casserole dish. Top the burritos with the remaining cheese. Put them in the over for 10 minutes, until the cheese is melted.
Remove from oven and serve topped with lettuce, salsa, and sour cream.
soooooooooooo good.
And as for the “blog naysayer” – they patroned my burritos and liked them just fine.
