A few weeks ago, a number of you suggested on Facebook that you would like to see an ethnic themed Recipe Exchange. I don’t know if the Mexican-ish food that I cook qualifies as “ethnic”, but since this is my blog, I’m gonna do it anyway.
For a very simple meal, which my husband and I will love and my kids will either love or hate depending on which way the wind is blowing, I am especially partial to these quick-and-easy creamy black bean and (cream) cheese burritos. I like using cream cheese, since it is often far more affordable than hard cheese – especially with coupons and sales.
Creamy Black Bean Burrito
- 6 flour tortillas
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4 cups of black beans, rinsed and drained – equivalent to 2 cans
- 1 small can diced tomatoes and chilis – I like the Red Gold variety
- 2/3 package of cream cheese
- 1/4 cup chopped fresh cilantro – or more, to taste
- 1 T cumin – or more, to taste
- 1/2 lime (omit if not in season)
- Heat oil over medium heat. Saute onion, pepper and garlic for 2 minutes, stirring occasionally. Add cumin and saute for 30 seconds until fragrant. Pour beans into skillet, cook an additional 3-5 minutes, stirring regularly.
- Add tomatoes and mix into the beans, cooking for 3 more minutes.
- Cut cream cheese into small cubes and add to pan. The cream cheese will melt and the mixture will get creamy, but keep cooking for a few more minutes until it thickens up a bit.
- Add cilantro and take the mixture off the heat. Squeeze half a lime over the mixture and stir.
- Spoon 2 tablespoonfuls of the mixture down the center of a warmed tortilla (10 seconds in the microwave or 10 minutes in the oven, wrapped in tin foil) and roll. Serve immediately. Or smother in salsa verde and cook for 10 minutes in a 350° oven.
Serve with brown rice and lots and lots of avocado. *If you have leftover mixture, this makes a delicious black bean dip as well.