Making this dish reminded me of our every once in awhile Mexican nights in college. We’d host or go and serve our favorite Mexican dishes… skinny mini soup, quesadilla, salsa! Of course margaritas. At some point I read or was told the trick about putting cream cheese on the inside of the shell and I still use that trick when I make them. Tonight while making these I even considered setting aside the stuff necessary for sh*t-in-a-bowl. You had to be there to appreciate this delicacy.
Black Bean Buritos
- 3 tablespoons red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 small red onion, thinly sliced
- 3 tablespoons vegetable oil, more for frying
- 1 garlic clove, minced
- 3 scallions (white and light green parts) chopped
- 1 teaspoon ground cumin
- 1/2 jalepeno pepper, minced
- salt and pepper to taste
- 2 15-oz cans black beans, rinsed and drained
- kernels from 1 ear fresh corn or 1/2 cup frozen
- 6 8-inch whole wheat tortillas
- 2 large handfuls grated cheddar cheese
- handful finely chopped cilantro
Quick-pickle your onions: Bring vinegar, sugar, 2 cups of water, and salt to boil in a small saucepan. Add the onion and simmer, uncovered, 3ish minutes. Drain. I wasn’t sure what the point of this was but that’s only because I’ve never done it. It was totally worth it. I love vinegared anything apparently. I diced instead of sliced the onions on accident but they were still a good addition.
Heat the oil in a skillet over medium heat until hot but not smoking. Add the garlic, scallions, cumin, jalapeno pepper (I didn’t include these bc I don’t like them), and salt and pepper and cook, stirring, about 1 minute. Stir in the beans, mashing them with a fork. Add another 1/3 cup of water and cook, stirring until most of the liquid is absorbed, about 5 minutes. Toss in corn and remove from the heat.
I completed these two steps earlier in the day and waited to actually fry the burrito until it was dinner time.
Spread the bean filling across the middle of each tortilla, leaving some space on both ends.
Sprinkle each tortilla with cheese, your now quick-pickled onions, and a little cilantro. Fold the ends of the tortilla over the filling, enclosing the filling tightly. Heat more oil in a skillet over medium-high heat. Add 2 burritos at a time, seam side down, and fry until lightly golden brown. Turn over and fry the other side. Repeat with remaining burritos and serve with desired toppings.
I KNEW my kids wouldn’t eat the black beans so ahead of time I decided to make some burritos for them. I included refried beans, chicken, and cheese in theirs. They really liked them! Babe and I really liked the ‘adult’ version too! I was ill prepared for the sides… but some guac or sour cream is a must next time! These would be a good weekend meal I think. Next to a Corona of course!