Black Bean and Veggie Burritos

Ok, Confession time:

I haven’t been out of the house without my children since I turned thirty.   Well, really since Max was born.   He’s now two years old.   I went out for a couple of hours once to try to enjoy myself, but, I worried the entire time and ran back home as fast as I could.

Yes, every wedding, every girls night, every everything has been put on hold in place of my crazy mommy martyrdom, until recently when the stars aligned, and an opportunity arose for me to be both worry free and child free for more than one twenty four hour period coming this Sunday.   I might even get to see a movie that isn’t rated G!  Or…perhaps go to a non-chain restaurant and have more than one cocktail in a sitting while speaking with real grown ups.

I also promised myself that I would not do all the things that I always swear I’ll do someday when they’re older, like match all the unmatched socks or organize the DVDs, or tackle the pantry that mocks me every time I open it.   No, there will be time for that.  This break is just a mini break. One that’s long enough to remind me just how awesome they are, even when they pull off every single one of my keys from my laptop (grumble) and not so long that I end up cuddling their stuffed animals while watching home movies.

So, I got to thinking and I asked my husband, Mike, what we would eat while the kids were gone (besides going out, obviously).   He said, “all the stuff we love that the kids hate”.  That answered my question.   Burritos!   Yes, we love burritos.  Cheesy, spicy, tangy, delicious burritos.  Our obsession started a very long time ago and has yet to subside.    So, here’s the recipe for our most favorite burritos of all time.   I’ll occasionally mix up the ingredients, but this is the backbone of the recipe.  Feel free to substitute or add whatever your favorites are.   Everyone deserves a burrito now and then.

While we finish up family fun in the sun and fireworks and barbecue everything we possibly can, these will be waiting…with a big margarita on the side, just for me.

Black Bean and Veggie Burritos

  • large onion, thinly sliced
  • 1 tablespoon olive oil
  • pinch of salt, plus more to taste
  • 2 cloves garlic, minced
  • 1 orange bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 1 small zucchini, sliced into thin half moons
  • roasted cumin
  • cayenne
  • Large , “Burrito sized” tortillas, warmed
  • Prepared black beans (recipe follows)
  • Prepared vegetarian yellow rice (recipe follows)
  • lime juice
  • cilantro

serve with the following optional additions:

  1. your favorite salsa or pico de gallo
  2. diced avocado or guacamole
  3. sour cream
  4. Mexican blend cheese
  5. shredded lettuce and diced tomatoes

 

In a large nonstick sauté pan over medium high heat cook onion in olive oil with a pinch of salt until translucent. Add garlic and toss for about one minute. Add peppers and zucchini and cook until just tender, or about three minutes.  Turn heat to low and add one teaspoon of roasted cumin, a quarter teaspoon of cayenne and stir, add salt to taste.  Add more cumin and cayenne, if desired. Squeeze half a lime’s juice, evenly over hot vegetables and add a pinch of freshly chopped cilantro to finish. In warmed tortillas add a thin layer of yellow rice and black beans (recipes below)  then top with some of the sautéed vegetables along with your favorite additions listed above.  Enjoy.

 

Black Beans

  • 1 cups dried black beans
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped peppers
  • 1 tablespoon crushed garlic
  • 1 tablespoon chili powder
  • 1 teaspoon of puréed chipotle in adobo
  • 1-2 teaspoons roasted cumin
  • 2 1/2 cups vegetarian vegetable stock
  • juice from one lime
Sort beans, rinse thoroughly and soak in cold water, covered, over night in the refrigerator.   Drain soaking liquid and rinse beans again.   In a large pot over medium heat, add beans, salt, olive oil, onions, peppers, garlic, chili powder, pureed chipotle in adobo and cumin.   Stir until fragrant and then add stock.  Cover and cook until beans are tender then add the lime juice.

Vegetarian Yellow Rice

  • 1 teaspoon olive oil
  • 1 tablespoon minced (or coarsely grated) shallot
  • 1 small garlic clove, minced
  • 1 cup rice
  • 2 cups (scant) vegetarian vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric

In saucepan over medium-high heat, add oil, shallot and garlic.   Cook until soft and fragrant, about two minutes.  Add rice and toast until golden brown, about two more minutes.  Add broth, salt and turmeric and bring to a boil. Reduce heat to simmer and cover until almost all the liquid is absorbed.  Remove from heat and keep covered until rice is tender and all liquid is absorbed.  Fluff with a fork.

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17 thoughts on “Black Bean and Veggie Burritos

  1. I hope you had some wonderful alone time! I have to wait till my hubby goes out of town to make all the things he dislikes: coconut desserts, seafood, mushrooms :) Your burritos look perfect…I’d make them, too!

  2. I’ve been home with my kids for almost 24 years now. I have never gone away overnight solo. Although I do get out occasionally without them. Mostly for lunch as it’s easy and quick. Funny how it just sort of happens. This summer we’re trying to spend as much time as possible together since my son is moving out to go to school in September. Soaking it all in now.

    Burritos are the perfect non-kid food. And these burritos look seriously delish. I sure hope you enjoy the downtime and adult food. It’s nice to just chill with the hubby now and again. You deserve it.

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