Black Bean Burritos

I used to make something like this all the time. I didn't have a recipe though. I snatched this one from a fellow blogger. I hope you enjoy it as much as I did.

First: make the salsa while your children are sleeping so they won't tell you how much it stinks.

Roasted Veggie Salsa:

4 plum tomatoes
1 jalapeno
1 small onion cut into 3 large slices
a handful of cilantro
salt and pepper
squeeze of lime juice

Add tomatoes, jalapeno, and onion slices to a dry pan over high heat. Allow them to char on all sides. (I'm a bit frightened by "charring", so I didn't get them very black.) Seed the jalapeno then add everything into the food processor and pulse. Season with salt and pepper. Set aside

Be sure to sample it!

For the Burrito:

Heat the following in a deep skillet

1 T olive oil
1 jalapeno seeded and chopped
2 cloves of garlic
1 medium onion, chopped
2 cans of black beans, rinsed and drained
1 c. frozen corn
2 T fresh cilantro
salt to taste
a few drops of Tabasco if you wish

Add the filling to a large tortilla, roll up and top with salsa and a sour cream.

Or, if you prefer like I do, scoop it over "Chipotle's Rice" and don't forget the avocado! Delicious!

"Chipotle's Rice"

1 tsp butter
2 tsp fresh cilantro
2/3 c. white basmati rice
1 c. water
1/2 tsp salt
1 lime

Heat butter in saucepan. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full boil. Cover and turn down to simmer until rice is tender and water is absorbed, about 25 minutes. Fluff with a fork. Stir in cilantro.

I found this recipe on copykat.com Have a favorite restaurant recipe you'd like to find? Search for it there.

Lee Ann DeRoos