Cheesy Bean Burritos
And now something to pair with that ice cold beer of Pat’s! A warm, cheesy burrito.
Not just your average burrito!
Now, I do not post just any old recipe. When I post a recipe, I find it to be outstanding. This is not your average “warm a tortilla, fill it with stuff, roll it up and eat it” burrito. This one has a sauce with spice and complexity. Then it is warmed to melt cheese over the top and you gladly get out your knife and fork to eat each tasty bite.
As you know, I have sold my house and am valiantly trying to use up pantry and freezer items to get ready for the move. I had a large can of black beans and a can of enchilada sauce…the impetus for this recipe.
I took inspiration from the blog Crème de la Crumb’s Smothered Chili Colorado Burritos when creating this recipe. I am sure that recipe is great and if you want some meat in your burritos, you may want to give it a try. But, I promise you this one is darn right tasty. The Bearded One said, “Don’t lose this recipe!” So I am writing it down for all of us.
- 1 can enchilada sauce
- 1 chopped hot chili pepper you decide what kind depending on how you like your heat
- 1 tsp Minced Garlic
- 1 1/2 tsp onion powder
- 1 tsp Salt
- 1 tsp cumin
- 1 Tbsp water
- 2 Tbsp cornstarch
- 1 can black beans
- 4 flour tortillas burrito size
- 1 cup shredded cheese cheddar and monterey jack for me
- Preheat oven to 400.
- In a saucepan combine enchilada sauce, chopped hot chili pepper, garlic, onion powder, salt and cumin. Simmer for 10 minutes.
- Stir together 1 T water and 2 T cornstarch. Stir this mixture into the simmering sauce to thicken.
- Add black beans to sauce and spoon black bean mixture onto tortillas. Roll tortillas into burritos. Place on lightly oiled baking sheet. Sprinkle liberally with shredded cheese.
- Bake in 400 degree oven for 10 minutes. Enjoy!
