Spicy Bean Burritos

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.

Ingredients:

  • 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:

  1. In a large pan over medium heat, heat the oil until it “shimmers.”
  2. Add the onion to the oil and cook until softened, about 4-5 minutes. (Stir it often so nothing burns.)
  3. Add the garlic, chili powder, cumin, and cayenne pepper, and cook for another minute or two.
  4. 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.

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