Recipe: Black Bean Burritos
This year, my eldest daughter is cooking her own meals at college. No more school food for her! She and I have made a deal. I’ll send her recipes if she’ll do some fancy food styling and take some photos. Between the two of us, we should have a pretty decent cookbook within a few months.
Today, she was craving some Tex-Mex and went and bought some black beans. Since she’s on a limited budget, she quickly realized that dried beans are way cheaper than the canned version. Hopefully she’ll remember to rinse them well after soaking so she and her fellow eaters don’t get too gassy. Here’s the simple, easy and delicious recipe she’ll be cooking tonight. I hope to have photos and more details of her bean adventure soon!
Black Bean Burritos
1 cup of cooked rice (white or brown)
2 cups of cooked black beans
1 clove chopped garlic
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 cup of chipotle salsa (any salsa will do)
1 cup guacamole
1. Sauté the onion and garlic in small amount of olive oil.
2. Add the spices and beans and cook for 5-10 minutes.
3. Place bean onion mixture in a bowl, alongside the rice, salsa and guacamole.
4. Wrap up in a tortilla and enjoy.
Note: you can also add left over chicken, vegetables or whatever else you may have on hand to the bean mixture.
Black beans are a type of kidney bean. They are an excellent protein source. According to Chinese medicine, they help to strengthen the kidneys and adrenals. Beans actually help to lower cholesterol levels; they are also an excellent for anyone with blood sugar imbalances or diabetes.