Mini Black Bean Burritos
This week has been a little more hectic than I’m used to. It’s the start of our busy season at the store and I’ve tried my hardest to adjust from a slow summer into a crazy fall. With the arrival of fall I can already feel my taste buds changing. As the seasons change and my stress level rises so is the amount of food on my plate. Trying my hardest not to over eat I am adding a few new players into my rotation. There were a couple of contenders this week but only a few caught my eye while grocery shopping.
The organic carrots looked amazing and the asparagus was on point. So I grabbed a few of each item and went on my merry way shopping down the aisles. Then I found myself staring at the organic refried beans and something just moved me I had to figure out a recipe with all this. Even if it didn’t make any sense I had to. I continued going up and down aisles still drawing a blank on what I could do I decided maybe I would have to just go home and do some pinning. So as I’m about to check out I had an epiphany. Mini Black Bean Burritos!!!! I ran back to the produce and then cruised by the international foods aisle and grabbed what I needed.
Once I got home I took some time to “relax” with my son which basically means running after him for a solid hour until he gets tired and passes out. But either way we had fun once I finally had him down it was time to get started. Lets start with what you will need
Mini Black Bean Burritos and Random but Delicious Carrots and Asparagus.
- 1 can of Amy’s organic refried black beans
- Mini Tortilla
- 1/2 half red onion
- Shredded cheese
- Dash of McCormick Moroccan seasoning
- Coconut oil
It’s a pretty simple recipe. The Mini burritos don’t take too long to make so I decided to start with the carrots and asparagus. I like to steam my carrots but you can do this however you would prefer. Get a pot out and fill it with water and bring water to a boil. While the water is warming up take your carrots and cut them. Once the water is boiling drop your carrots in the pot and cover it. Reduce heat to simmer. You want to cook the carrots about 9 to 10 minutes. Drain and serve. Next Heat the oven to 425°F and get out the asparagus. Snap off the ends of the asparagus and discard. Spread the asparagus in a single layer on a baking sheet and drizzle lightly with coconut oil and lemon juice. Sprinkle with salt and pepper. Roast for 15 to 20 minutes until tender once they are good and ready take them out of the oven and set aside.
Now we can move on to the Mini Black Bean Burritos. If you have a microwave wrap tortillas in a damp paper towel or cloth and microwave for 30 seconds to 1 minute. I don’t have a microwave so I use the oven. First you want to pre-heated the oven to 350°. While that is warming up get some aluminum foil out and wrap 7 mini tortillas together one on top of the other. Once the oven is ready stick them in and heat for 15 to 20 minutes. While the tortillas are warming up you can start on the black bean filling. Starting with the red onion cut it in half and chop it up. After I finished with the onions I paused and looked over at my carrots. I decided, what the heck let’s be adventurous!!! I took out one of my carrots, and chopped it up. Once your done with the onions and carrots open up your can of refried beans and pour it into a bowl.
Sprinkle half of the red onion you chopped into the bowl, add a dash of McCormick Moroccan seasoning and mix the contents together. For you adventurers our there don’t forget your chopped carrots. I’m all about less is more at the moment so that’s literally all I put together for the filling. Of course you can add other spices, bacon, etc. It’s such a simple recipe that really anything can go with it. Once the tortilla is warm take them out but don’t turn your oven off yet. Start filling them up with the black bean mixture, fold them up to make your mini burritos and place them in a baking dish. Sprinkle with shredded cheese and back for 10 minutes or until cheese has melted.