Black Bean Burritos
- Prep Time 0:15
- Cook Time 0:30
- Estimated Cost $16.50
- 10 Comments
If you know me well, you know that burritos are high on my priority list. They are the essential BrokeAss food: inexpensive, delicious, and quick—not to mention easy to eat, thanks to their handy shape. I really think that, if I were forced to eat one food for the rest of my life it would be a burrito…but I digress.
As nice as it is to swing by my favorite neighborhood taqueria, making burritos at home is relatively easy—and cheap. Better still, the ingredients last for days and translate nicely as lunches to take to work or school. Add grilled chicken, beef, or pork if desired.
- 2 15-oz. can black beans, rinsed and drained $3
- 1 cup long grain white or brown rice $1
- 6 large flour tortillas $3
- 1 clove garlic, minced Pantry
- 1 tsp chili powder $1.50 for 1 oz
- 1/4 white onion, chopped finely $1
- 1 small bunch cilantro, chopped finely $1
- 1 cup jack cheese, grated $3
- 1 Roma tomato, chopped $0.50
- 1/4 cup sour cream $1.50
- 1 avocado, sliced $1
- salt and pepper to taste Pantry
Recipe Serves 6
- Combine the rice with 2 cups water, the garlic, chili powder and salt and pepper to taste in a small pot over high heat. Bring to a boil then reduce to a simmer and cook, covered for 20 minutes or until fully-cooked. Fluff and set aside. Heat the beans in a small saucepan with 2 tbsp water and salt to taste. Set aside. To prepare a burrito, lay a tortilla on a flat surface and add a sprinkle of the cheese. Top with 1/2 cup cooked rice, 1/2 cup black beans, a few slices of avocado, and 2 tbsp each of chopped tomato, onions, cilantro and sour cream. Roll tightly, making sure to tuck in the ends.
- Heat a large, dry frying pan over high heat. Cook the rolled burrito for 1-2 minutes on each side to sear lightly. Cut in half and serve with hot sauce if desired.