Saturday, December 5, 2009

2 Bean Burrito

What family doesn't need a super quick, super simple meal on standby for chaotic nights? Especially during the holiday season when it seems that everything seems to be moving faster! This is one of my favorite quick fix dinners, because it can be made with things that are usually in the pantry and be on the table in 30 minutes or less. And, it is easily adaptable to the spices on hand. I have even done it with no spices and it comes out fine. Not that I ever wing it with a recipe. Never.

2 Bean Burritos

1 can organic pinto or red beans, drained and rinsed
1 can organic black beans, drained and rinsed
1/2 c vegetable broth
1 tsp Garlic Garlic seasoning (from Tastefully Simple), or garlic powder to taste
2 tsp Sweet Bell Pepper dip mix (also from Tastefully Simple), or random seasoning of choice
1 c fresh baby spinach
6 tortillas of choice

Put beans, broth, and seasonings in medium saucepan and bring to a boil. Reduce heat and simmer, covered, 15-20 minutes. Remove from heat and stir in spinach, return to heat if needed, just to wilt the spinach. (Your bean mixture should be very thick. If it is not, simmer uncovered until it thickens.) Warm the tortillas slightly so that they are more pliable. Spoon 1/6 of the filling into each tortilla, fold up ends and then fold in sides to create a nice burrito. Put seam side down on pre-heated non-stick pan (no oil needed, just the warm naked skillet) and toast until golden brown and crispy. Turn and brown on other side. Serve warm.

Add a fruit and veggie of choice, viola! Dinner. Warm, quick, and easy. Gotta love that.

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