Southwestern Style Bean Burritos

This little burrito-slash-wrap that you see here sums up my week so far. I have been eating variations of this every day this week for lunch or dinner. It’s packed with so much flavor and nutrition and I basically just cannot get enough. 

Another recent obsession of mine is Southwestern-style foods and flavors. Ok, maybe it’s not a recent obsession. More like a life obsession. You know, black beans, rice, salsa, roasted corn, peppers…
Wrap it all up in a tortilla and you have yourself some major deliciousness. 

And then you top it off with homemade guacamole. 
And then you practically inhale the burrito like there is no tomorrow…in the most ladylike way possible of course. 
Southwestern Style Bean Burritos
Makes 4 burritos
4 8-inch tortillas (I used whole wheat)
1 cup cooked black beans
1 cup cooked brown rice
1 medium ear of corn
1/2 cup chopped red onion
1/2 medium red bell pepper, diced
2 cups raw spinach
1/2 cup chopped tomato
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1/2 cup guacamole (recipe below)
1. Heat a large skillet over medium heat. When hot, add whole ear of corn to the skillet and dry cook for about 3-5 minutes, rotating occasionally to cook all sides (it’s okay if some kernels blacken). Remove from skillet and cut kernels off of cob.
2. Return skillet to medium heat and coat with cooking spray. Add onion, pepper and corn. Saute vegetables for 6-8 minutes, stirring occasionally. Add spinach and tomatoes to skillet. Let cook about one minute before stirring to mix vegetables. 
3. Add cooked beans and rice to skillet. Add seasonings and continue to stir all ingredients for another 3-5 minutes.
3. Remove mixture from heat and evenly distribute among the four tortillas. Top with salsa and carefully wrap each burrito. Serve warm with guacamole on top or on the side. 
*Any extra filling that doesn’t fit inside of the tortillas makes a delicious side dish! Top with cheese, salsa, or enjoy plain 🙂
Simple Guacamole

Makes about 1/2 cup
1 very ripe haas avocado
Juice of 1/2 small lime
1/8 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
1. Cut avocado in half and scoop out the pulp in a small bowl. 
2. Add remaining ingredients and mash with fork to desired consistency. 

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