Weeknight Meal Recipe: Bean Burritos

Weeknight Meal Recipe: Bean Burritos

Faith Durand
Sep 1, 2009

September always feels like a busy time of year. School is back in session, and the busyness of fall replaces the more leisurely pace of summer. We're always looking for some good quick meals this time of year. So we are going to focus on fast, easy, and healthy weeknight meals all month. In fact, we have a contest coming up with some serious prizes to be won — stay tuned for details! And for right now, here's a favorite fast weeknight meal of our own.

Bean burrito wraps are a great quick meal. Almost everything is made ahead; you can put your ingredients away in the fridge the night before or in the morning, and just pull them out for dinner. Also, this is potentially a vegetarian or even a vegan meal.

We just make up a big batch of beans — usually Rancho Gordo heirlooms. These take a little while to cook, of course, but we do it on a Sunday evening and then keep them in the fridge during the week. Heirloom beans, cooked in their own pot liquor with a little bacon or garlic to help them along, just taste better and better as they sit. You can also cook beans in the slow cooker.

Here's how we do it, when we have a supper of bean burritos or wraps.

Bean Burritos

serves 2 to 10

Corn or wheat tortillas
1 to 2 pounds cooked basic pot beans
Shredded lettuce or arugula
Chopped tomato
Shredded Cheddar cheese
Sour cream

To serve, heat the tortillas gently in the microwave and heat the beans on the stove. Serve immediately with bowls of shredded lettuce, chopped tomato, and cheese on the side. Fill, wrap, roll, and eat!

Related: Recipe Basics: How to Cook Beans in the Slow Cooker

(Images: Faith Durand)

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