Meatless Monday – Chipotle Black Bean Burritos with Spanish Rice

Chipotle Black Bean Burritos

I found this recipe a few weeks ago and my family loved it so much, I made it more than once already and now I just have to share it with you for Meatless Monday.  It is really easy and healthy and super delicious!  The original recipe is here. I didn’t change it a whole lot, but let me share what I did.

First, at the beginning of the day, soak some dry black beans and brown rice.  For this meal, I soak one cup of beans and two cups of brown rice. Basically, put them each in a bowl with enough water to cover and leave them for the day.
A few hours before dinner, drain and rinse the beans then put them in a pot with fresh water (again, enough to cover) and bring to a boil. Boil uncovered for about 2 minutes, reduce heat to low/medium and cover and simmer for 1 to 2 hours (or until soft).  Set aside to use in burrito recipe.
For the rice, you can find a recipe I use often here.

Here’s what I used for the burrito recipe:

  • 3 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 tablespoon of chili powder
  • about 2 cups black beans (or one can- I recommend Eden Organic)
  • 3/4 cup frozen corn kernels, thawed (can’t wait to make this with fresh, local corn on the cob)
  • 1 jar chipotle salsa
  • one handful fresh cilantro, chopped
  • sour cream for garnish
  • One package flour tortillas – I buyMaria and Ricardo’s Organic

Here’s what you do:

    1. In a skillet, heat the olive oil and add the onion and chili powder.  Saute until onions are soft, about 5 minutes.
  1. Stir in beans, corn, and 1/2 cup of salsa.
  2. Reduce heat to low, cover and cook about 10 minutes to combine the flavors. Salt and pepper to season.
  3. While that mingles together, mix the rest of the salsa and chopped cilantro in a bowl.
  4. On a large grill pan, in a large skillet, or over a fire burner, heat the tortillas for about 20-30 seconds on each side.  Wrap them in a cloth napkin or towel to keep warm and set aside.
  5. Spoon the mixture evenly into about 8 tortillas, fold and serve. They are kind of messy, but that’s part of the fun!
  6. Serve with a spoonful of sour cream and salsa mixture and a side of Spanish rice!

Enjoy!

Comments

  1. Yummy! I am going to make this very soon! Thank you so much for the recipe!

  2. Sageandavvy says:

    Oooh…I love Mexican food…I may have to try this recipe =)

  3. I think this is going to be our dinner tonight!

Trackbacks

  1. […] and boys say it doesn’t taste a whole lot different than Sour Cream when they add it to their Burritos and Spanish Rice, but I like that it is much healthier so we all […]

  2. […] right? What with all that stuck on goodness that remained from my homemade Spanish Rice. Here’s the thing. If I tried to get that clean right away, I’d get frustrated because […]

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