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Burritos!
These have been a life saver for the past couple of weeks. I clipped the recipe out of the newspaper not long after I met Ron, and since the Trolleyman is nothing like it used to be, I thought their recipe for Black-Bean burritos should live on.
It is a pretty versatile recipe. The batch we have been taking for lunch was made with small red beans rather than black-bean, and we always use whole-wheat tortillas. A pack of pre-grated mixed mexican cheese makes easy work of the cheese as well.
1 1/2 pounds of beans makes a much larger recipe than just 10 tortillas. It takes closer to 16.
Enjoy.
The Trolleyman's black-bean burritos
1 1/2 pounds black beans
1 medium-size onion, chopped
1/3 cup oil
2 tablespoons chile powder
(hot or mild)
2 tablespoon ground cumin
1 tablespoon kosher-style salt
1 teaspoon cayenne pepper
2 bunches cilantro, chopped
2 tomatoes, chopped
1 lime (juice only)
5 ounces pepper jack cheese,
grated .
5 ounces sharp cheddar cheese,
grated
10 burrito-size flour tortillas
(1 package)
sour cream and salsa for topping
Soak the beans overnight. Drain and rinse. Put them in a pan that will allow room for them to double hi size, and fill with cold water. Bring slowly to a boil.
Lower heat and simmer until tender (approximately 1 1/2 hours), adding water as necessary to prevent burning. when the beans are tender, drain gently (leaving a little liquid) and place in it in a mixing bowl to cool.
While the beans are cooling, heat the oil in a saute pan, add the onion, and cook until it begins to turn golden. Add the chile powder and cumin and cook on low heat for 5 minutes.
Add the onion mixture to the black beans, along with the salt and cayenne. Mix well.
When the beans are totally cool, add the tomatoes, cilantro, and lime juice. Toss together. In a separate bowl, mix together the cheddar and pepper jack cheeses.
To assemble, put a generous cup of the bean mixture in the center of a tortilla and top with an ounce of the mixed cheeses. Fold burrito style.
Put burritos on a baking sheet and bake in a preheated 350-degree oven for 10 minutes. Top with sour cream and your favorite salsa. Makes 10 burritos.
Note: These burritos keep very well. Wrap them individually and store in the refrigerator for up to 5 days or freeze for longer storage. Microwave or bake until heated through for serving.
It is a pretty versatile recipe. The batch we have been taking for lunch was made with small red beans rather than black-bean, and we always use whole-wheat tortillas. A pack of pre-grated mixed mexican cheese makes easy work of the cheese as well.
1 1/2 pounds of beans makes a much larger recipe than just 10 tortillas. It takes closer to 16.
Enjoy.
The Trolleyman's black-bean burritos
1 1/2 pounds black beans
1 medium-size onion, chopped
1/3 cup oil
2 tablespoons chile powder
(hot or mild)
2 tablespoon ground cumin
1 tablespoon kosher-style salt
1 teaspoon cayenne pepper
2 bunches cilantro, chopped
2 tomatoes, chopped
1 lime (juice only)
5 ounces pepper jack cheese,
grated .
5 ounces sharp cheddar cheese,
grated
10 burrito-size flour tortillas
(1 package)
sour cream and salsa for topping
Soak the beans overnight. Drain and rinse. Put them in a pan that will allow room for them to double hi size, and fill with cold water. Bring slowly to a boil.
Lower heat and simmer until tender (approximately 1 1/2 hours), adding water as necessary to prevent burning. when the beans are tender, drain gently (leaving a little liquid) and place in it in a mixing bowl to cool.
While the beans are cooling, heat the oil in a saute pan, add the onion, and cook until it begins to turn golden. Add the chile powder and cumin and cook on low heat for 5 minutes.
Add the onion mixture to the black beans, along with the salt and cayenne. Mix well.
When the beans are totally cool, add the tomatoes, cilantro, and lime juice. Toss together. In a separate bowl, mix together the cheddar and pepper jack cheeses.
To assemble, put a generous cup of the bean mixture in the center of a tortilla and top with an ounce of the mixed cheeses. Fold burrito style.
Put burritos on a baking sheet and bake in a preheated 350-degree oven for 10 minutes. Top with sour cream and your favorite salsa. Makes 10 burritos.
Note: These burritos keep very well. Wrap them individually and store in the refrigerator for up to 5 days or freeze for longer storage. Microwave or bake until heated through for serving.