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Wednesday, September 7, 2011

Black Bean Burritos and Spanish Rice

Let me see if I can remember how I made these, they were delicious!  It is another recipe I cut out of a magazine about 15 years ago, adapted and used quite a bit then it just kind of faded, I stopped making it.  Not sure exactly why, but I am renewing it now.  :-)

Black Bean Burritos
2 cups cooked black beans
1 1/2 cups corn
1 onion diced
1 celery stalk diced
1/2 bell pepper diced
1 1/2 cups tomato sauce (I used my canned tomato sauce which is a little chunkier than store bought tomato sauce)
2 TBSP chili powder
1 tsp salt
3/4 tsp ground cumin
1/2 tsp oregano
tortillas (flour or corn would work)
about 1/4 cup 4 cheese blend, or cheddar cheese
2 TBSP Olive Oil

Saute the onion, celery and green pepper just a bit until onions are translucent.  In a bowl combine the onion, celery and green pepper mixture along with the tomato sauce, black beans, corn and spices and mix.  Spoon onto tortilla, add just a small sprinkling of cheese (or no cheese if you are dairy free) and wrap.  Line on a baking sheet and bake 350 degrees for about 20 minutes, or until hot.

Spanish Rice
1 onion diced
1 celery stalk diced
1/2 bell pepper diced
2 TBSP Olive Oil
1 TBSP Home made taco seasoning
1 1/2 cups rice (brown or white)
1 1/2 cups water
1 1/2 cups vegetable broth

Saute the onion, celery and bell pepper in Olive Oil just until the onion is translucent.  Add to a stock pot, along with the taco seasoning, rice, water, and vegetable broth.  Cook according to rice package directions.  White rice will take only 15-20 minutes to cook, where brown rice will take longer.

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