When I serve rice for dinner, I make extra so I have leftovers for a delicious, easy lunch. Even still, given how much rice my family can put away, that means sneaking some out of the pot and into the fridge before we eat. I use the stolen rice the next day to make myself a simple soup, or ginger fried rice with an egg, or something as quick and nutritious as an easy burrito. (Between this post and my pork tenderloin taco post at Dara & Co./Minnesota Monthly, you can tell I'm craving Mexican food...it's a Spring thing for me...)
If I have leftover steak too, well there you go, I make a steak and rice burrito. But if my husband takes all the steak to work for his own lunch, I fill out my burrito with beans. I die for a pot of home-cooked beans, stewed into creamy, smoky glory with bacon or ham, and often have just that stashed in the freezer (I make a big pot every couple of months, freeze individual portions, beans freeze very well). But when the freezer is empty, I'm a big fan of canned beans too. After a quick rinse, they're ready to saute with a little olive oil, garlic, and chili powder for heat. Heat!
In no time, they're perfectly ready to join the rice - with guacamole or slices of avocado, a crumble of cheese, a dollop of salsa - to fill a mad burrito. Better than steak, in fact. (Have you noticed these passes my husband is getting - eating my shrimp, below, and taking all the steak to work? It's because he's turning 50 on Sunday, so I'm being a little extra nice to him this week. When I turn 50 - which won't be for several years, in case you're wondering - he'll be extra nice to me too. He doesn't cook much, but he always has a good stash of cookies, which I'm sure he'll share. In the far-off future.)
Black Bean & Rice Burritos
Makes 4 burritos
1 c. of cooked rice, warmed
1 14-oz. can of black beans (or pinto or navy beans, if you prefer), rinsed and drained
2 Tbsp. olive oil
1 medium clove garlic, minced
1/2 tsp. cumin
1/2-1 tsp. ancho chili powder (adjust according to heat of powder and preference)
1/2 tsp. salt
4 8-inch flour tortillas, warmed
Garnishes:
fresh limes
avocado slices or guacamole
grated or crumbled cheese (cheddar, jack, or feta)
fresh cilantro
sliced jalapenos (pickled jalapenos are interesting, too)
Heat a 12-inch skillet over medium heat. Add the olive oil and garlic and stir until garlic is sizzling, about 1 minute. Add cumin and chili powder and stir until fragrant, about 1 minute. Stir in the beans, sprinkle with salt, and stir around until heated through, about 3 minutes. Remove from heat. To assemble: put 1/4 c. rice on each tortilla, top with beans and garnishes. Serve.
