Leftovers for Lunch: Black Bean & Rice Burritos
When I serve rice for dinner, I make extra so I have leftovers for a delicious, easy lunch. Even still, given how much rice my family can put away, that means sneaking some out of the pot and into the fridge before we eat. I use the stolen rice the next day to make myself a simple soup, or ginger fried rice with an egg, or something as quick and nutritious as an easy burrito. (Between this post and my pork tenderloin taco post, you can tell I’m craving Mexican food…it’s a Spring thing for me…)
If I have leftover steak too, well there you go, I make a steak and rice burrito. But if my husband takes all the steak to work for his own lunch, I fill out my burrito with beans. I die for a pot of home-cooked beans, stewed into creamy, smoky glory with bacon or ham, and often have just that stashed in the freezer (I make a big pot every couple of months, freeze individual portions, beans freeze very well). But when the freezer is empty, I’m a big fan of canned beans too. After a quick rinse, they’re ready to saute with a little olive oil, garlic, and chili powder for heat. Heat!
In no time, they’re perfectly ready to join the rice – with guacamole or slices of avocado, a crumble of cheese, a dollop of salsa – to fill a mad burrito. Better than steak, in fact. (Have you noticed these passes my husband is getting – eating my shrimp, below, and taking all the steak to work? It’s because he’s turning 50 on Sunday, so I’m being a little extra nice to him this week. When I turn 50 – which won’t be for several years, in case you’re wondering – he’ll be extra nice to me too. He doesn’t cook much, but he always has a good stash of cookies, which I’m sure he’ll share. In the far-off future.)
Black Bean & Rice Burritos
Makes 4 burritos
1 c. of cooked rice, warmed
1 14-oz. can of black beans (or pinto or navy beans, if you prefer), rinsed and drained
2 Tbsp. olive oil
1 medium clove garlic, minced
1/2 tsp. cumin
1/2-1 tsp. ancho chili powder (adjust according to heat of powder and preference)
1/2 tsp. salt
4 8-inch flour tortillas, warmed
avocado slices or guacamole
grated or crumbled cheese (cheddar, jack, or feta)
sliced jalapeños (pickled jalapeños are interesting, too)
Heat a 12-inch skillet over medium heat. Add the olive oil and garlic and stir until garlic is sizzling, about 1 minute. Add cumin and chili powder and stir until fragrant, about 1 minute. Stir in the beans, sprinkle with salt, and stir around until heated through, about 3 minutes. Remove from heat. To assemble: put 1/4 c. rice on each tortilla, top with beans and garnishes. Serve.
Subscribe for delicious and nutritious recipes, tips, and resources.