Wednesday, April 14, 2010

Black Bean Burritos with Guacamole

For burritos:
-tortillas (I use Food for Life's sprouted whole grain tortillas, but feel free to use your favorite)
-1/2 c. black beans (dry)*
-1/2 Tbsp. olive oil
-1/4 medium onion, chopped
-1/2 medium green bell pepper
-1 clove garlic, minced
-1/2 tsp. chili powder
-salt/ground pepper to taste

Rinse and soak black beans overnight. Place soaked beans in saucepan with water and cook desired tenderness.

Heat olive oil in skillet. Saute onion and bell pepper until slightly tender. Add garlic and heat until vegetables are soft and onions translucent. Stir in beans and chili powder, salt/pepper; cook until heated through.

Place a tortilla on dry, but hot skillet. Place desired amount of bean filling into center of tortilla and wrap, burrito-style. Turn burrito with seam down until browned and crispy, then turn and brown other side. Note: I enjoy my burritos on the crispy side. If you prefer more of a soft taco, skip the browning.

For guacamole:
-1 ripe medium avocado, mashed with fork
-1 medium tomato, chopped
-1/4 medium onion, chopped
-1 large clove garlic, minced
-1 jalapeno, chopped, plus seeds to desired heat level
-1 Tbsp. fresh cilantro, chopped
-squeeze fresh lime juice
-sea salt, to taste

Combine all ingredients. Serve with tortilla chips or burritos.

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