When it comes to food, I’m a by-the-book person. I don’t experiment with recipes much, if at all, but I decided to try that tonight and my daughter liked it so much, she finished her dinner before the rest of us! In fact, I didn’t expect this to taste so much better than the usual recipe I go by from a book (sorry, book!), so I didn’t take pictures of the food. Just go with it. 😉
Corn & Black Bean Burritos
1 cup frozen corn
1 can black beans
1/4 cup diced green pepper
1/4 cup diced onion
Chili powder (to taste)
1 tbsp olive oil
Up to 9 flour tortillas (or as many as you want for now; you can always save the rest for later)
- Heat corn in microwave for 5 minutes. Drain black beans. Rinse, if desired. Meanwhile, warm olive oil in small frying pan (we use cast iron) over medium heat.
- Add diced onion and pepper to oil, and stir while sautéing, about 5 minutes.
- Add black beans to frying pan and sprinkle chili powder to taste (I like to do a layer over the entire pan). Stir beans, onions, and peppers together, sautéing for a few minutes.
- Drain corn and add to frying pan. Add more chili powder, if desired. Stir vegetables together.
- Prepare flour tortillas either by heating them up in the microwave for 10 seconds or by heating for 30-60 seconds (or until browned) on each side in a dry, ungreased skillet (this is the tastier way to do it!).
- Spoon mix into tortillas, add cheese and anything else you want (sour cream is great on these), and eat!
If you’re cooking for more than 2 people, it helps to have a second person to warm the tortillas and pass them to you for filling or vice versa as they’re ready, so everything doesn’t sit out and get cold.
Rice makes a great side dish with this. I stock up on rice sides whenever they’re on sale for something easy to make while I’m doing a more involved recipe. If you don’t like white or red onions, scallions would also be delicious. This is a super light, vegetarian (but not vegan) meal with a lot of flavor for very little effort and money.