BLACK BEAN BURRITOS
(from kylerhea’s recipe box)
July 6 2016 Delicious – love the pickled onions. Can think of lots of ways to incorporate them in other dishes.
SERVE with a simple salad and ranch dressing.
Source: Bk - Dinner: A Love Story --- Jenny Rosenstrach
Serves 3 peopleCategories: ***, Beans, Faves, JR, July2016, Meatless, Tex-Mex
Ingredients
- 3 Tbs red wine vinegar
- 2 Tbs sugar
- 1 tsp salt
- 1/2 small red onion, thinly sliced
- 3 Tbs vegetable oil, plus more for frying
- 1 garlic clove, minced
- 3 scallions, (white and light green parts) chopped
- 1 tsp ground cumin
- 1/2 jalopeno pepper, minced
- Salt and pepper, to taste
- 2 15-oz cans, black beans, rinsed and drained or 1 can beans and 1 can refried beans
- Kernels from 1 ear of corn (or 1/2 cup frozen)
- 6 8" whole wheat tortillas
- 2 large handfuls grated cheddar cheese
- Handful cilantro, chopped
- Toppings:
- Sour cream, salsa, lime wedges
Directions
-
Quick pickle your onions: Bring vinegar, sugar, 2 cups of water, and salt to a boil in a small saucepan. Add the onion and simmer, uncovered, for 3 minutes. Drain.
-
Heat the oil in a skillet over medium heat until hot but not smoking. Add the garlic, scallions, jalopeno pepper, and salt and pepper and cook, stirring about 1 minute. Stir in the beans mashing them with a fork. Add another 1/3 cup of water and cook, stirring until most of the liquid is absorbed, about 5 minutes. Toss in corn and remove from heat.
-
Spread the bean filling across the middle of each tortilla, leaving some room at both ends.
-
Sprinkle each tortilla with cheese, your own quick-pickled onions. and a little cilantro. Fold the ends of the tortilla over the filling as shown at right, enclosing filling tightly. Heat more oil in a skillet over medium high heat. Add 2 burritos at a time, seam side down, and fry until lightly browned on the underside, about 2 minutes. Turn over and fry until golden, another 2 minutes. Repeat with remaining burritos and serve with desired toppings.