1.07.2011

Black Bean Burritos


Listen closely.  Do you hear that sound?

That sound is the sound of my jeans getting just a little higher...

You know, mom jeans.

No, this isnt an annoucement of kitchenhell expansion but i'm pretty sure with this one, i've earned my suburban soccer mom credibility, just without the kids and the SUV...

Jordan was going to be out for the night.  While i'd almost always rather he was around, it is nice to occasionally be the only opinion that i have to consider when picking dinner.  (the irony is that he would have never said no to this one!  ha!)  

I was perusing Martha during my lunch hour to see what crazy concoction i would come up with and came across a recipe for bean burritos...  and martha's recipe made 8 burritos and i was like, eh, i'll cut the recipe and make 4.  and then i kept changing and changing and changing...  and ended up with something that was much more my own.  however, as a result, that halving the recipe thing?  after all my changes and add ins, i ended up with a recipe for 10 burritos...

IMG_4353

but thats ok - and this is where the suburban mom thing comes in - because martha, bless her heart, gives you instructions on how to freeze and reheat these suckers!  so you know what that means, right?  that means a fridge & freezer full of quick, healthy (protein, check, fiber, check, calories per burrito ~ 425, check!) and economical (it cost about $20 for all of the ingredients) meals! that i've become one of those people who cooked and then refrigerated and froze single servings so that they'd be easily available for brown-bag lunches or on a busy weeknight when the kids are hungry, the husband needs his shirt ironed, the dog needs a bath and mom needs a break!  Calgon, take me away!

oh god, i think i just passed out from the image that was conjured...


Black Bean Burritos
courtesy of me, loosely based on Martha Stewart's Bean Burritos

1/2 c rice (dry)

1 tbsp olive oil
1 medium onion, diced
1/2 red bell pepper, cut in 1" strips
4-5 garlic cloves, minced 
1/2 jalapeno, minced (ribs and seeds removed, for less heat)
1/3 teaspoon ground cumin
1/3 teaspoon chipotle chili powder
Coarse salt and ground pepper 

2 tbsp tomato paste 
1 can (15 oz) diced tomatoes with jalapenos, drained
2 cans (15 ounces each) black beans, drained and rinsed 
3/4 c water

1 c frozen corn kernels
1/4 c scallions, thinly sliced 

10 burrito-size flour tortillas, 10 inches each 
2 cups (8 ounces) shredded cheese, mexican blend
Salsa and sour cream, optional

***

Cook rice & set aside. 

Turn oven on to 300°

Heat oil in a large non-stick pan over medium heat. Add onions, red pepper, garlic, jalapeno, cumin & chili powder; season with salt and pepper. 
Cook, stirring occasionally, until golden, 10 to 12 minutes. 

Add tomato paste & diced tomatoes, and cook, stirring, 1 minute. 

Increase heat to medium-high.  Add beans and 1 1/2 cups water.  Bring to a boil, & cook, stirring occasionally, until thickened, 10 to 12 minutes. 

Add corn; cook to heat through, 2 to 3 minutes. Remove from heat

Stir in scallions. 

Heat tortillas by placing them on aluminum foil and then into the oven for about 3 minutes.  Check to see if they are warm.  Assuming they are, you are ready to make the burritos.

Fill each burrito with a scant 1/4 c of rice, ~ 3/4 c of bean mixture & scant 1/4 of shredded cheese, placing all at one end of the tortillia.
Fold up bottom and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on the side, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or take martha's advice & wrap individually in plastic and freeze up to 3 months.

Reheating from refrigerator:
Place on plate and cover with another plate or a napkin.  Microwave ~ 2:30.  Burrito will be hot to handle.  Allow to sit for a minute and then, if desired, wrap halfway in foil and eat from unwrapped end.  If you are not wrapping, allow to sit for another minute or so to ensure you dont burn your hands.


Reheating from frozen - instructions per martha: (not yet tested by me)
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

1 comment:

Love Cynic said...

Holy shit dude. I'm sure your ass will look great in mom jeans. When are you moving to Long Island again? :)

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