While I was staying late after work, the rest of the family put together a dinner from an old Bon Appetit article about quick and easy dinners.[1] The funny thing is that it’s a slide-show and summarizes the pictures of food but doesn’t actually give the recipe. Here were the directions, and then the recipe that they made up: Assemble burritos using whole-wheat flour tortillas, shredded pepperjack cheese and a mash of sautéed black beans, minced garlic, chopped onion and ground cumin; bake until heated through. Serve with a slaw of shredded iceberg lettuce, chopped tomatoes, chopped avocados, cilantro leaves and lime juice.
It turned out great, so remember you can always ad lib with recipes: use what you have or like, and it’s OK if you’re not exact with the amounts.
Black Bean Burritos and Tomato-Avocado Slaw
8 spinach burrito tortillas
2 cans of beans – one black and one red
2 crushed cloves of garlic
2 C shredded cheese
1/2 chopped sweet onion
1/2 t cumin
1/2 head iceberg lettuce, chopped
1 chopped tomato
1 chopped avocado
1/4 C chopped fresh cilantro
1 T lime juice
Preheat oven to 350. Sprinkle cheese on each tortilla. Mix the bean, garlic, onion, and cumin. Add some of the mixture to each burrito and fold them up. Put in a baking dish and bake 25 minutes to heat and melt the cheese.
Meanwhile, put the lettuce and the rest of the ingredients in a bowl and toss.
[1] “10 Quick and Easy School-Night Dinners,” by Teri Tsang Barrett, September 8, 2011.
