I had high hopes for these burritos after spotting them on Annie’s Eats (I trust that woman with my taste buds) and they were even better than I thought they were going to be. That doesn’t happen too often. I find that beans tend to zap the flavour out of dishes and I was a little afraid that would be the case here, but these were so flavourful – thanks to the beans being simmered in a spicy broth until they soak up every last tasty drop.
This recipe helped me knock off yet another of my 2012 food goals – meatless meals that the whole family enjoys. I’m on a roll! ;) Max did have a little bit of trouble eating a full burrito just because it was a little bit too bean-y for him, so I turned his into a quesadilla and served the “salad” on the side (the guys likes his veggies!) and he gobbled it right up.
It’ll definitely be a regular at our table, especially since I almost always have the ingredients on hand. It’s a perfect last-minute meal when you’ve had a tiring day and just want to get something quick and healthy on the table. I’m planning on serving it with Quick Mexican Rice with Beans (minus the beans) next time, to round out the meal.
Growing up we used to heat up those store-bought spicy bean burritos and top them with salad toppings, sour cream and salsa. I’m planning to make my own version by filling some 6 inch tortillas with this bean filling and some cheese, rolling them up and freezing them for quick lunches during the week. To serve, we’ll treat them just like the store-bought burritos and top them with the sour cream and veggies instead of having them in the wraps. I’m already excited to eat them again!
Spicy Bean Burritos
Don’t throw out the extra chipotles! Put them in a freezer bag and pop them in the freezer. When you need some for a recipe, chop off as much as needed and thaw to use.
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon minced chipotle in adobo sauce
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- dash cayenne pepper
- 1/3 cup chicken broth
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- 6 tablespoons salsa
- shredded cheese
- diced tomatoes
- chopped lettuce
- chopped green onions
- sour cream
Cook garlic in a small amount of oil just until fragrant (30-60 seconds). Add spices, broth and beans. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and stir in salsa.
Spoon bean filling into tortillas, top with cheese, tomatoes, lettuce, green onions and sour cream to serve.
Adapted from Pink Parsley via Annie’s Eats.
This chili has a great robust flavour, a good amount of heat and the perfect meat/bean ratio – winning the spot of my favourite chili.
I have a secret to tell you. I used to not be able to make a good pot of chili to save my life. I’ve tried many five-star recipes with promises of perfection, but nothing tasted right when I made it. It wasn’t flavourful enough, hot enough, was too liquidy.. the list goes on. If I had a delicious chili at someone else’s house and asked for the recipe, when I would make it at home, it would always come up lacking.
I’ve heard that everyone has a nemesis in cooking. Something that should be easy to make, that everyone can do, but for some reason it never turns out for you. Chili was my nemesis. But, no more! And, I’m extremely happy about this fact because it is one of my all time favourite meals.
This chili has a great robust flavour, a good amount of heat, without being too hot, and has the perfect amount of meat/bean ratio (for me). Having a thick and hearty chili is a must for us because we like to scoop it up with a side of corn chips.
If this chili wasn’t so filling I would probably eat the entire pot myself. It is that good.
Do you have a cooking/baking nemesis?
- 1 pound lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1.5 teaspoons ground cumin
- 1.2 teaspoon dried oregano
- 2 cans (19 oz each) kidney beans
- 1 can (28 oz) diced tomatoes
- 1 cup beef broth
- 1 can (4 oz) chopped green chilies
- 1 cup corn (fresh, frozen or canned)
- shredded cheese, sour cream and corn chips, to serve
Brown the beef, onion and garlic in a large sauce pot or Dutch oven over medium heat, until meat is cooked through and onions are tender (drain off fat, if necessary). Add spices, stir to coat. Add beans, tomatoes, broth and chilies. Bring to a simmer. Lower heat and simmer, uncovered for 20 minutes. Add corn and cook until heated or cooked through. Serve with cheese, sour cream and chips, if desired.
Makes: 8 servings
Adapted from KraftCanada.
Our family is in the midst of kitchen renovations. We started tearing out the kitchen cupboards last weekend and are currently in the process of laying the flooring so we can get all the cupboards and appliances in over this coming weekend.
Right now, I’m doing food prep on the dining room table, dishes in the bathroom sink and haven’t done any laundry in almost a week (laundry hookups are in the kitchen). I’m more then ecstatic to get my new kitchen but I really don’t mind living in limbo. It makes it feel much more like home because we LOVE renovating!
This Barbecue Bean Salad is so easy to make and perfect to go along with whatever you have on the grill for supper. It can be made ahead but I highly advise tossing the tortilla chips in at the last minute or they’ll get soggy.
Thankfully my fridge and stove are so small that we can drag them in and out of the kitchen as needed, so I cooked up the dressing and then started the oven to slow-cook some beef dip to serve up beside. Such a perfect dinner at the (near) end of a hard working day.
P.S. To satisfy your curiosity (because I know I would be) I’ll be posting before and after pictures once the kitchen is complete.
Barbecue Bean Salad
adapted from Taste of Home
- 2 tablespoons cider vinegar
- 2 tablespoons canola oil
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1/2 tablespoon dijon mustard
- 1/2 tablespoon worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon hot pepper sauce
- Heat all ingredients in a small saucepan over medium heat until boiling. Lower heat, cover and simmer 10 minutes to meld flavours. Allow to cool slightly before using.
- 2 cans beans, rinsed and drained
- 1 small can corn (about 1/2 cup), drained
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 1 cup crushed tortilla chips
- Stir together all ingredients except chips. Add dressing and toss to coat. Stir in chips just before serving.
Makes: 7 servings
* I used one can of kidney beans and one can chickpeas.