Here’s how it all soured last week. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes. 21 Aug 2015, Made this for lunch and it was very tasty. You'll get double the amount you need for one batch of burritos, so feel free to freeze the beans for another time. For the black beans: Add the bay leaves, cumin, oregano, smoked paprika, chile pepper, tomato paste, salt, water and black beans to the electric pressure cooker. Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . 23 May 2011, Quick and filling! Place one-sixth of the black bean mixture in the center of each tortilla. Bet you won’t miss the meat one bit! 1479 reviews ... Place onion, red pepper, garlic and jalapenos in pan, cook for 2 minutes stirring occasionally. I hope this has been helpful! These burritos are soooo good, you'll want to have them every night. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts. Added some sweetcorn, and great with a mix of beans. These burritos are a yummy, filling and satisfying combination of the two! Serve warm. Very delicious! If you prefer the slow cooker, cook the beans on high for 3 to 6 hours. Heat oil in a large frying pan over medium heat. Pour beans into pan, cook 3 minutes stirring. Ok, so we’re going to make some freezer burritos today. For the dramatic, nostalgic look of meringue-topped pie, this topping delivers. Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs. Instead of serving salsa and sour cream on the side, I often make a sauce by combining equal parts of each and spoon some on the burritos before rolling them up. Instead of buying taco seasoning, check out my recipe for, Use your favorite jarred salsa or make some of my. Spoon mixture evenly down centre of warmed tortilla and roll tortillas up. Fact Checkers contribute questions, information and facts to The Fact Checker. Wrap each burrito in foil or plastic wrap, and then place in freezer bags. I hope you try this recipe for Black Bean and Rice Burritos and love it as much as I do. Required fields are marked *. If you don't already have cooked rice to use, begin cooking the rice according to the package directions, and then prepare the filling while the rice is cooking. Add the cooked rice and the lime juice; stir to combine. This is a great place to use store-bought soy chorizo or homemade tofu chorizo, though pork or beef will work, as well. Leftover filling is also delicious as an omelette filling! To substitute canned beans: Use 3 or 4 cans of black beans. These satisfying burritos are our idea of batch cooking — easy, high-yield and perfect for customizing. Bring beans to boil and cook for 2 minutes. Adjust the heat level of your filling by using mild or hot green chiles (I use mild) and mild, medium, or hot salsa (I use mild or medium). Now, before we talk burrito…How are you all doing out there? To cook the beans, bring to a boil, then reduce the heat and keep them at a low simmer, covered, for roughly two hours. Lots of emotions going on. Your email address will not be published. Cook until the tortilla is golden and crisp, rotating to brown on all sides. By continuing to use this website, you are agreeing to the use of cookies. Calories per serving (based on 8, using 4 eggs and 8 ounces soy chorizo): 500. -  It definately was. Crisping the burritos is optional, but I think it makes them even better. These easy Black Bean and Rice Burritos are one of my favorite meatless meals! In a medium bowl, beat the eggs and season with salt and pepper, to taste. Roll up the burritos (fold sides in first, then roll up). Email questions to the Food Section at food@washpost.com. Have all the components at hand to assemble the burritos. From Voraciously lead writer Becky Krystal; black bean recipe adapted from "The Smitten Kitchen Cookbook" by Deb Perelman (Knopf, 2012). 1 dried chile pepper, such as ancho or New Mexico, 1 pound dried black beans, rinsed (see headnote), 2 tablespoons vegetable oil, divided, plus more as needed, 8 to 9 ounces chorizo (soy, beef or pork), casing removed, 2 cups (8 ounces) grated cheese, such as pepper Jack, Monterey jack or cheddar. Fold the sides of the burrito over the filling and then, starting with the side closest to you, roll it into a cylinder, tucking the filling and tortilla in as you go. Black Bean Burritos (2138) 25 min. Pour the beaten eggs into the skillet, allow them set for a minute or 2, and then reduce the heat to medium-low to finish cooking. Please try again. You will need ½ cup of dry rice to get 1½ cups of cooked rice. Here’s what you need to know about getting a coronavirus test at the airport. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Transfer the chorizo to a plate. We’re spending more time at home with our families, rethinking our priorities, focusing on things that really matter, enjoying nature more, and gathering around the table for meals. Remember that everything is cooked and you're just warming it through and crisping the outside. Your daily values may be higher or lower depending on your calorie needs. I love Mexican/Tex-Mex food! Bet you won't miss the meat one bit! The assembled burritos can be refrigerated for 3 days or frozen for several months. Your email address will not be published.  -  Make Ahead: The cooked black beans can be refrigerated in their liquid for up to 5 days or frozen for several months. This commenter is a Washington Post editor, reporter or producer. You must be logged in to report a comment. All comments are posted in the All Comments tab. This warms my heart, and I really hope everyone keeps on cooking even after things get back to normal! Cook for 2 minutes stirring occasionally. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. The star component: Smoky, creamy black beans by way of Deb Perelman's first Smitten Kitchen cookbook. I have tried them a few times now, and other beans work just as well - kidney, pinto. For 8 burritos, aim for about 1/4 cup cheese, 3/4 ounce chorizo (the final yield of the cooked chorizo will vary, but when we tested with 9 ounces soy chorizo, it was about 6 ounces) and a bit shy of 1/2 cup black beans per burrito. Add the black beans, corn, diced green chiles, taco seasoning, and salsa; stir to combine and cook, stirring occasionally, until heated through. Crumble the chorizo into the skillet and saute until cooked through, 5 to 7 minutes — the timing will depend on the type of chorizo you use, but if you have an instant-read thermometer, cook it until the temperature registers 165 degrees. To pause and restart automatic updates, click "Live" or "Paused". In a large skillet, saute the onions and bell peppers in the oil over medium heat until they are beginning to soften. I think there are definitely some bright spots to be found in all of this. Used a dried hot chilli as didn't have any others. Cook for 2 minutes stirring occasionally. Wrap tortillas in foil and place in oven heated to 180 C / Gas 4. Rinse beans and check for stones and debris. Over the past few weeks, I have been trying to post recipes that use mostly very basic pantry ingredients and kitchen staples – ingredients that can be used in many different recipes and that will last for a while in the pantry, refrigerator or freezer. You must be logged in to recommend a comment. Oops! *Percent Daily Value based on a 2,000 calorie diet. This commenter is a Washington Post contributor. I’ve also mentioned that we like eating meatless a few times a week. Place onion, red pepper, garlic and jalapenos in pan, cook for 2 minutes stirring occasionally. Taste and adjust seasoning if needed. Rinse and drain before adding to the pot and cook until heated through, about 15 to 20 minutes. Cheese (cheddar, Monterey Jack, or Mexican blend). Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area. Serve with salsa dip and homemade guacamole, yUM! Serve immediately. To crisp the tortillas, working in batches, place the rolled-up tortillas in a dry nonstick skillet over low to medium-low heat until golden brown and crisp on both sides. When ready to eat, unwrap a burrito and microwave it until heated through (about 2 to 3 minutes should do the trick). Privacy policy, These vegetarian burritos are filling, easy to make AND delicious! Use canned black beans or home-cooked black beans. Flour tortillas are wrapped around a mixture of onion, red pepper, jalapenos, cream cheese, coriander and hearty black beans. In about 30 minutes, you can make a delicious vegetarian dinner or lunch. Serve with salsa or guacamole. Or, use them all at once for a batch of 12 burritos, doubling the rest of the ingredients. Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment. Wait for the filling to cool completely, then assemble the burritos. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Made this for lunch and it was very tasty. If you like Mexican food, you probably have most, if not all, of these items on hand! At this point, the assembled burritos can be refrigerated or frozen. These vegetarian burritos are filling, easy to make AND delicious! If you made this or any of my other recipes, take a photo and tag @nowcookthis on Instagram and hashtag it #nowcookthisrecipes. The email addresses you've entered will not be stored and will only be used to send this email. Sheldon Adelson’s Las Vegas Review-Journal twice endorsed Trump. Fresher dried beans will have retained more moisture and cook in less time. Reduce the heat to low, add the garlic and continue to cook, stirring, for one more minute. Save my name, email, and website in this browser for the next time I comment. When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Welcome to my kitchen where something good is always cooking! I have tried them a few times now, and other beans work just as well - kidney, pinto. Drain and discard soaking liquid. And I am happy to report that people are cooking…A LOT! Thaw overnight in the refrigerator or in the microwave on DEFROST before heating and browning in the skillet. It definately was. Stir coriander into mixture. Make ’em today, chuck them in the freezer, and you’ve got delicious veggie-packed black bean burritos on the ready whenever you need them. In some cases, contributors are sources or experts quoted in a story. I just love that extra crunch! I know it’s been said many times, but we truly are all in this together, and we will get through it together! Transfer to a medium or large sauce pan and cover with 2" of water. Read More…. Top each with 2 tablespoons of cheese. Thaw or briefly reheat the burritos as needed in the microwave. We use cookies to help give you the best experience on our website. Then crisp the burrito in a pan, if desired. If paused, you'll be notified of the number of additional comments that have come in. At 6, they're stuffed like what you might get at a fast-casual. Older beans could take longer to cook. For the burritos: Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until shimmering. World Watchers consistently offer thought-provoking, timely comments on international affairs. Of course, they're not just for breakfast. Add 1 or 2 burritos to the skillet, seam side down. They'll still be satisfying.