Week Night Dinner Series: Bean Burritos

Sometimes, just sometimes, you are rewarded for waking before dawn.

Sometimes, just sometimes, you are rewarded for waking before dawn.

I don’t know about you, but I’m finding dinner is coming later and later with the terrific weather we’ve been having these days. So when I get in the house, I want to eat–STAT!

I created this one evening after mowing the lawn and was home alone for dinner. It’s quick and easy to make, and is basically cobbling together ingredients together, putting it in the oven, and eating! Just open up a can of black beans, drain and rinse, and in a large bowl add the beans and a dash or two of dried cumin for flavor. You can also add a little spritz of fresh lime juice if you have it. Take a flour tortilla shell, add a couple of tablespoons of grated sharp cheese (or slice off thin slices instead), add ½ cup of the beans, ¼ cup of frozen corn, roll, and place in a baking pan. Add a little more cheese on the outside, cover with foil, and heat at 350 for roughly 20 minutes or so.

I try to make these work night dinner recipes just five ingredients, but with this recipe there are lots of additions that could make this even more fabulous: avocado, lettuce, green scallions, salsa, and sour cream. If you want to bypass the beans and have leftover meat in the fridge, this would be terrific with leftover chicken, pork, or steak.

My recipe makes one burrito, so you can either whip up a batch for leftovers, or you can add some scallions and grape tomatoes to the remaining beans and have it for a  later meal as a side salad!

This photo doesn't really do the dish justice, but trust me, it's delicious!

This photo doesn’t really do the dish justice, but trust me, it’s delicious!

Bean Burrito for One
1 can black beans, drained and rinsed
A dash or two of cumin
Fresh lime juice, optional
5 Tablespoons grated sharp cheddar cheese
¼ cup frozen corn
1 flour tortilla

1. Preheat the oven to 350 degrees.

2. Take the drained and rinsed black beans and place in a mixing bowl. Add the cumin and lime juice, if using.

3. Place the tortilla shell on a baking pan. Add 2-3 tablespoons of cheese, ½ cup of black beans, and the corn. Roll and place seam-side down. Top with the remaining cheese.

4. Bake for about 20 minutes. Serve atop a bed of lettuce, with avocado, salsa, and sour cream on the side. Add green scallions if desired.

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6 thoughts on “Week Night Dinner Series: Bean Burritos

    • Terrific, Dawn! A friend made these and thought they were a little bland, but I never found that. Some extra lime and cumin or even some salsa should fix that. But being a growing boy, he’s probably not that picky, he just wants to eat! 🙂

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