Consistent with one of my running principles “know what [you] put in your body”, black bean burritos are simple, healthy, balanced nutrition with minimal processing. And for those of us always on the run (pun intended), any burritos not immediately consumed can be refrigerated or frozen.
The recipe and instructions below are loosely based on several online recipes. I’m not a professional chef, rather I’m self-taught, and my objective is to share my experiences with food and drink, rather than pretend to teach how to make black bean burritos.
It is generally believed that the burrito originated in Mexico, and that the Pueblo peoples of the southwestern United States prepared what is known as the modern burrito. There are many regional variations of the burrito, with different fillings and some served with sauces. I prefer the simple black bean burrito without rice or meat.
Recommended Wine Pairing
I like to pair wines that complement the food, are affordable, and satisfy my palate regardless of what wine critics say (refer to the Pizza Margherita recipe for my criteria). With the black bean burrito, I enjoy a glass of 2015 Temperamento Bobal red wine from the Valencia region in southeastern Spain. The grapes are grown organically on old vines at high altitudes, and the wine is medium-bodied, balanced with smooth tannins and good acidity. The black cherry, chocolate, leafy and smoky flavors complement the black bean burritos. It’s a steal at less than $15, and can be cellared.
Ingredients (8 portions)
Large flour tortillas (10 inch)
2 Tbsp virgin olive oil
1 onion, chopped
2 red and/or green bell peppers, chopped
1 Tbsp minced garlic
1 bag (16 oz) black beans (I prefer dry beans instead of canned beans)
1 Tbsp minced jalapeno peppers
1 large avocado, cut into small 1/2 inch cubes
1 package (8 oz) reduced-fat cream cheese
1/2 tsp salt (to taste)
1/2 cup chopped fresh cilantro
Preparation and Serving
Wrap tortillas in aluminum foil and warm in oven at 175F for 10 minutes. Ensure tortillas do not bake and become dry and brittle.
In medium-size pot, bring water to boil and cook black beans following instructions on package (beans should be firm, but not hard). Rinse and cool in colander to room temperature. Heat oil in 12-inch skillet over medium heat, saute onion, bell peppers, garlic, and jalapenos for about 3 minutes. Pour beans into skillet, cook additional 3 minutes while stirring. Cut cream cheese into cubes and add to skillet with salt. Cook another 2 minutes while stirring. Add avocado and cilantro.
Spoon mixture in center of warmed tortillas, being careful not to over-stuff, roll up. Serve immediately.
Freeze any leftover black bean burritos. Let them cool to room temperature, tightly wrap in aluminum foil, and store in freezer for several weeks.