It’s another meat-free meal! I decided I need to be thrifty again. Moving is expensive, guys!
I had a recipe saved on my iPad’s camera roll from The Curvy Carrot for Bean Burritos.
My ingredient list is pretty similar to hers with a few tweaks to accommodate my pantry, my taste, and my wish to use coconut oil for everything.
- 1 teaspoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/3 cup water
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can black beans, drained and rinsed
- 8 8″ wheat flour tortillas
- Toppings: I used spinach and cheese in some and spinach and raspberry chipotle mustard in others.
What you do:
- In a large pan over medium heat, heat the oil until it “shimmers.”
- Add the onion to the oil and cook until softened, about 4-5 minutes. (Stir it often so nothing burns.)
- Add the garlic, chili powder, cumin, and cayenne pepper, and cook for another minute or two.
- Add the water and the beans and bring to a boil. Once it boils, decrease to medium-low heat and simmer for 10 minutes.
I assembled half of the burritos by placing a piece of thinly sliced provolone in the bottom third of the tortilla, placing about 1/3-1/2 cup bean mixture on top of that and then a small handful of spinach on top of that. Then you fold the sides in very carefully, fold the bottom up and roll the burrito into a log. I wrapped them in foil and placed them in the freezer after I was done.
For the other half, instead of cheese, I spread about a teaspoon of raspberry chipotle mustard from Tait Farm Foods where I placed the cheese in the first 4 burritos and proceeded as usual to finish and freeze them.
The original recipe would have made 4 burritos IF you used actual burrito tortillas rather than the 8″ tortillas. You’d just increase your fillings accordingly. The 8″ tortillas made 8 small burritos. They’re cute and tasty, but I have a feeling I’ll be eating two for lunch most days. Unless I can convince myself that fruit is the answer and I can actually eat like a girl this week.
I don’t like eating like a girl. I’ve decided that I’ll only eat that way on week days, non-date nights, non-BYOB dinner nights and non-Wednesday-Night-Supper-Club nights.