Every so often, when all the stars are aligned, Mexican Monday meets Meatless Monday. When that happens, Mike’s favourite is my black bean burritos. Super delicious, and nutritious – not to mention cheap and easy – making these my favourite too!
1 can black beans drained and rinsed well
1 cup leftover cooked quinoa (I’ve used whole wheat rice as well)
1 small onion diced
½ red pepper diced
2 cloves garlic minced
½ package of light cream cheese
½ cup salsa (we love the Kirkland organic)
sprinkle of chili peppers, garlic powder, cayenne
Top with: plain Greek yogurt/sour cream, green onions, lettuce
Over medium-high heat sauté onion for one minute add in garlic and peppers cook for another 4-5 minutes. Add in black beans 3-4 more minutes. Mix in quinoa, cream cheese and salsa. Cook for another few minutes until everything is mixed well together and warm. Spoon onto warmed tortilla shells. You can either add toppings then and wrap up. Or wrap them all up and top (as I did in this picture) afterwards.
Note: This is a great use stuff up recipe – I’ve thrown corn, peppers, zucchini, etc. in as well and it always turns out great.