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Foodie Fridays: Going Meatless with Black Bean Burritos
Posted by Guest in Foodie Fridays
I have a confession: I love to watch The Biggest Loser. I have another confession: I love to watch The Biggest Loser while eating dessert. There's probably something very revealing about me in that statement. In fact, it's highly likely that Jillian and Bob would have a heyday with punishing that out of me. (By the way, the mere thought of that scares the daylights out of me and makes me want to eat more ice cream.)

Anyway, this isn't about ice cream (though maybe we should do that soon). It's actually about a recipe I stumbled upon not long ago that originated from The Biggest Loser 30-Day Jump Start. I don't love it because it's "healthy" and I'm certainly not on any fitness jump start. No... I love it because it's hearty, it's flavorful, and with my modifications to the recipe I can have avocado, sour cream and real cheese (none of that 2% or fat free stuff) without giving it a second thought. These are the sorts of things that make me happy. Well, that and ice cream.

Black Bean Burritos
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
1 bell pepper, finely chopped
1 cup canned fire-roasted, diced tomatoes
1 tablespoon chopped garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1 cup low-sodium chicken broth
2 15-ounce cans black beans, rinsed and drained
1 tablespoon balsamic vinegar
ground black pepper to taste
8 whole wheat tortillas
1 cup shredded sharp cheddar or mexican blend cheese
2 avocados, chopped
1 cup salsa
2 tablespoons chopped scallions
1/2 cup sour cream

Add the olive oil to a 3 quart saucepan over medium heat. Add the onion and bell pepper and cook for about 5 minutes, or until the vegetables are soft. Add the tomatoes, garlic, chili powder, cumin, oregano and 1 teaspoon salt and simmer for about 3 minutes.

Carefully add the broth and beans. Bring to a boil, reduce the heat to low, and simmer for about 10 minutes, stirring regularly, until the mixture is thickened and most of the broth has evaporated. Remove from the heat. Stir in the vinegar. Season to taste with salt and pepper. Cover to keep the bean mixture warm.

Transfer tortillas one at a time to a nonstick skillet over low heat and heat them for several seconds on each side to soften and warm them. Transfer them to your work surface.

Sprinkle each warm tortilla with 2 Tbs of the cheese. Top with 1/2 cup hot bean filling in the center of each tortilla. Top with 1/4 avocado. Fold 2 sides of the tortilla in over the bean filling, then roll up the burrito from an unfolded edge. Top with salsa, sour cream and scallions.

Yield: 8 burritos

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