Bean Burritos

Easy as pie! Mmm, pie. Suzanne inspired this with her homemade tortilla recipe and the extra cheesy picture of a been burrito!

Difficulty: Easy

Servings: 4

Prep Time: Beans cook all day Cook Time: 20 min.

Ingredients

About 2 cups of black beans — I eyeball about half of the bag. This feeds 2 with leftovers for lunch the next day. And I usually eat 3 burritos myself.
1 tsp of salt
1/4 tsp of red pepper flakes
1/2 tsp cilantro
1 or 20 tsp cumin
1 or more cups of shredded sharp cheddar cheese (the more cheese the better in my book)
Your desired toppings.

Directions

I put the black beans in my small 2 quart crock pot, cover with as much water as I can get in, and let them cook on low all day while I’m at work.

When I get home, I pull the bowl out of the base of the crock pot to cool for a while, then heat some olive oil in my largest cast iron skillet. I add the beans and as they warm and “fry” I smash them with a fork. Not too much, I like mine still chunky. I add salt, red pepper flakes, cilantro, and LOTS of cumin. But you can cut back if you’re not as big of a cumin fan as I am.

Add the mixture to tortillas with cheese, sour cream, lettuce, salsa… whatever you like on your burritos.

Categories: Beans, Budget, Crock Pot, Main Dish

Tags: easy, Mexican