advice | bean burrito
Skip the drive-thru! These travel well and are packed with goodness. Try dicing mushrooms and sneak those in there along with chopped kale. You'll feel great about this portable dinner on the way to hockey this week. Leftovers are great for lunches too!
- 2 tablespoons grapeseed or vegetable oil
- 1 to 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- salt and pepper to taste
- 2 15-ounce cans black beans, rinsed and drained
- 1/ 4 cup water
- 3 green onions, chopped
- handful mushrooms finely chopped
- handful of kale finely chopped
- Six 8- to 10-inch whole wheat tortillas
- 2 cups grated cheese
- 1/3 cup finely chopped fresh cilantro
- 1 1/2 tablespoons of oil
- Small amount of plain yogurt or sour cream.
Make the filling: Heat oil in a skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring, until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a large fork until combined. Add mushrooms and kale. Add water and green onions and cook, stirring until most of water is absorbed, about 5 minutes. Remove from heat.
Assemble: Spread yogurt or sour cream and some of bean filling across middle of 1 tortilla, leaving a 1-inch border at either end. Sprinkle with cheese, a little cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner. Heat 1 1/2 teaspoons oil in a skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down, and fry until lightly browned on underside, about 2 minutes. Turn over and fry til golden another 2 minutes. Repeat with remaining burritos and serve salsa, and a squeeze of lime.