One of my go-to easy meals as a stay at home dad is Black Bean Burritos. The nice thing about this recipe is that I have several different versions depending on what I have in the fridge that week. Place whatever version onto flour tortillas, add cheese, sour cream, salsa, avocado, and/or whatever you want. You can also make it as a chip dip. The base is simple, but you can add meat, you can add vegetables, and you can even add sweet potatoes. If I add the meat and veggies, I can feed my family for two nights, and probably have some for lunch one day. Make whatever modifications you want to according to your family’s tastes, and let me know how it turns out.
Base for Black Bean Burritos:
2 cans black beans (drained)
1 can refried beans
2 tsp taco seasoning.
Other seasoning you can add is 1 tsp of cumin, 1 tsp chili powder, dash of cayenne, even a dash of dried basil. Garlic does not work with this recipe. Don’t know why, but it doesn’t. (I actually don’t measure the seasoning, I just sprinkle it on the beans to a point that looks good. I measured out the seasoning once, and this seams the right amount. Adjust as necessary.)
Place the black beans in a large saucepan on medium low heat, sprinkle seasoning and mix. Once warm, add the refried beans. Stir well and heat through. Serve.
Add: Approximately 1 lb of ground beef or turkey or shredded chicken
1 tsp of taco seasoning (in addition to the taco seasoning from above)
Brown the ground meat, drain the grease (if any – you don’t get that much with turkey), and add the taco seasoning. Once browned, add the base ingredients.
Add: an onion, a bell pepper, and/or frozen corn, even some(1/4 cup) finely shredded carrot
Dice the onion and/or bell pepper and sauté with the meat (if any), cook the carrot at that time as well. Add the corn with the black beans. If you want some extra heat, add some spicy peppers. I like Anaheim or Poblano peppers as they aren’t as hot as jalepenos and have great flavor.
Adding Sweet potatoes
This is a bit more difficult, but worth it. You can do this with or without meat, but I like this with just a single breast of shredded chicken. Also, only half a bell pepper and no corn if you add veggies.
Add: 1 large sweet potato/yam or 2 small ones
½ tsp of cinnamon (you can add nutmeg or pumpkin spice as well)
Wash the sweet potato and peel (only if you want to, I never do). Cut the sweet potato into 1/2 -3/4 inch chunks, put on a sheet pan covered in aluminum foil and bake in a 350° oven for about 30 minutes or until tender. You can add some olive oil if you want. Mix the cooked potato in with beans, add some more cinnamon, if you want. The potato will form pockets of sweetness and the cinnamon will bring out the flavor of the potato and the spices. Avocado is especially good with this version, and while cheddar cheese is good, Monterey jack is better for this one.