BURRITOS!!! (Is there any other title that could possibly be better?)
I dare you to ask the weeone where she wants to go for dinner on any give night. You’ll get one of three answers – 1) Mission Burrito, 2) Don Jose’s, or 3) Lupe Tortilla. To say that Mexican is a favorite of hers is sort of like saying you might be able to buy a cowboy hat in Texas. It’s ridiculous really.
My parents live close to a Mission Burrito and if she’s at their house, that’s her typical request. There is something really fun about watching them build your burrito as you customize it to your liking. Her burrito is usually rice, beans and cheese – that’s it. When I suggested we make burritos at home, she was completely up for it as long as it was her usual.
But you know better than right? You know I wouldn’t just make her the standard burrito she’d order in a restaurant and move on. Nope. That’s not my style. But I also didn’t want to wander toooooo far off the reservation. She balked when she saw lettuce and tomato, but I gave the evil eye – the one that tells her that I mean business and she relented, loading her burrito with some romaine and tomatoes as well.
The secret to this burrito lies in its simplicity. There’s nothing magical or fancy about it. Yes, you season the beans a bit when you cook them. You mash them a bit to give them a variety of texture, but there’s no pomp and circumstance about the rest of it. This is just straight up good food.
If I could find really good thick corn tortillas, I think they would be best that way, but until I drop my tortilla fear and make my own I’m afraid the only heft thick corn tortilla I’ll find is if we eat at Lupe Tortilla. Otherwise, these burritos are fast, tasty and healthy – the trifecta in my house!
***By the way, is there anyone else who can’t say burrito without singing (at least in their head) “Taco, burrito, what’s that in your speedo? You’ve got trouble – woo – bubble trouble!” I think it’s from Saturday Night Live in the late 80’s or early 90’s. Makes me laugh out loud every.stinking.time.
- Serves: 6
- Serving size: 1 burrito
- Calories: 312
- Fat: 9.5g
- Saturated fat: 3.8g
- Unsaturated fat: 5.1g
- Carbohydrates: 48.1g
- Sodium: 735mg
- Fiber: 11.5g
- Protein: 16.9g
- Cholesterol: 19mg
- Non-stick cooking spray
- 2 garlic cloves, minced
- 1 teaspoon chile powder ( I use acho or chipotle)
- ¼ teaspoon salt
- ½ cup water
- 1 (15-ounce) can black beans, drained
- 1 (15-ounce) can kidney beans, drained
- ⅓ cup salsa ( a roasted salsa will deepen the flavors)
- 6 (10-inch) flour tortillas
- 1 cup preshredded Mexican Cheese (or try queso fresco!)
- 1½ cups chopped plum tomatoes
- 1½ cups shredded romaine lettuce
- 6 tablespoons sliced green onions
- In a nonstick skillet sprayed with nonstick cooking spray and heated to medium-high, sautee the garlic for 2 minutes or until it become very aromatic. Add the chile power, salt and water and mix well.
- Into the the water, add the drained beans and bring to a boil. Reduce the heat and simmer for about 7-8 minutes. The liquid should be reduced considerably.
- Remove the beans from the heat, stir in the salsa and mash some of the beans to create a mixed consistency.
- In a warmed tortilla layer about ⅓ cup of beans with a smattering of cheese, green onions, lettuce and tomato. Roll and enjoy!