Black Bean and Veg Burritos

I have resolved that I will be posting more meatless dishes. I seem to get a lot of people asking for vegetarian recipes and I am happy to oblige.

The real catch is that I have to make vegetarian meals on nights that Ethan won’t be home for dinner. He is a meat n’ taters type of fellow. The idea of a meal without meat is almost comical for him. So I will just save my vegetarian meals for a palate that will appreciate them. A palate like mine and Jack’s. And sometimes even Jack can’t appreciate it. But I don’t really care. Son, you will eat what I make or you will starve. I ain’t no restaurant.



For the black beans:
2 Tbsp olive oil
3 cloves garlic, chopped
1 jalapeno, seeded and finely chopped
1 onion, diced
1 28 oz can black beans, drained and rinsed
1 teaspoon ground cumin
Salt and pepper

For the fillings:
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 onion, halved and thinly sliced
1 package burrito-sized tortillas
Salsa
Chopped fresh cilantro
Diced avocado
Shredded cheddar cheese

For the black beans, in a large skillet over medium heat, add olive oil. Once the oil runs quickly in the pan, add garlic, jalapeno and onion and saute for 2 minutes. Add black beans and spices to the pan and cook for 15 minutes, stirring occasionally. Transfer beans to a serving dish.

In another pan, heat olive oil over medium-high heat. Add bell peppers and onion. Cook, stirring often, until bell peppers are softened.

To put together the burritos, place a scoop of beans on the tortilla. Add the peppers and onion. Top with salsa, cilantro, avocado and cheese. Wrap up and enjoy!

Yields 6 servings.

Rookie’s Notes: Of course you could be more carb-smart and make these with whole wheat tortillas. I have just been feeling like some carbalicious, gluten-filled tortillas lately. But you can do what you will.