Sometimes I think that when I get home on a Wednesday night, after making dinner, I will have time to make baklava. As in, I have had the ingredients to make baklava for about 3 weeks now.
Which brings me to my next point...I secretly have a skewed taste rating. If something is really good and easy to make, I will rate it higher than something that is really good and complicated to make . I can't help it! Anyways, these burritos were ridiculously easy. And they tasted SO good. I am confident in my 9/10 rating, but I just wanted to give you the whole story and you can make your own judgement. But really...for how simple, cheap and delicious these were, these are a seriously good weeknight dinner option. The bean filling has so much flavor and actually tastes a little meaty.
I will keep you posted on my baklava.
Spicy Bean Burritos
by Cooking Light via Annie’s Eats
For the bean filling:
2 tsp. canola or vegetable oil
2 cloves garlic, minced or pressed
1 tsp. chili powder
1 tsp. minced chipotle in adobo sauce
1 tsp. ground cumin
1/4 tsp. kosher salt
Dash cayenne pepper
1/3 cup water, vegetable broth or chicken broth
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
6 tbsp. fresh salsa
6 (9- or 10-inch) flour tortillas, warmed
Shredded romaine lettuce
Chopped green onions
Sour cream or Greek yogurt
To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.
Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.
(Servings: 6, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)
Shanon (taste): 9/10
Scot (taste): 8/10
Dishwashing Effort: 1/5