Black Bean Burritos

  • 1 lb black beans (about 2 1/3 cups)
  • 1/2 cup brown rice (optional)
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1 teaspoon dried rosemary
  • 1 teaspoon cumin
  • salt to taste
  • flour tortillas
  • Monterey Jack cheese
  • avocado
  • Sour cream or yogurt
  • Pico de Gallo
Black Bean Burritos

This recipe was given to me by my friend Heidi Fritch. It's great because not only does it taste wonderful and look beautiful, it can be made almost entirely ahead of time. The Pico de Gallo especially should be made a day ahead so that it has time to marinate.

Soak beans overnight and drain. Put beans, pepper, onion (and resemary if whole) in crockpot, cover with water, and cook all day. During last 1/2 hour of cooking, add cumin and salt (and rosemary if ground). Mash 1 cup of beans and return to pot to thicken. Warm tortillas on hot skillet quickly; put on cheese and beans and fold. Top with avocado, pico de gallo, and dollop of sour cream or yogurt.

(I also like to add 1/2 cup of brown rice for the last hour or two of cooking; the rice also helps to thicken the beans by absorbing the remaining water, and suits our vegetarian tastes. Meat eaters seem to prefer this recipe without the rice.)