Bean Burritos

June 1, 2012

When Hubby and I go to dinner, I like to try new things and he always sticks to what he knows he’ll like.  It’s served him well…the only time he’s EVER liked my food better was when we went out to dinner to celebrate our 10 year anniversary a couple of weeks ago.  Pretty sure I just ordered a BLT.

Anyway.  We went to a Mexican restaurant the other night and I ordered the spinach and black bean burrito.  I was a little skeptical, but thought if it was good enough to put on the menu, it must be good!  Except that it wasn’t.  The spinach was soggy and flavorless.  And it had mushrooms, but not yummy mushrooms.  The kind of mushrooms that make people think they don’t like mushrooms, and that just makes me sad.  Because mushrooms are my new favorite thing!  You just have to cook them right.

Anyway.  This is one of Hubby’s favorite meals, just a simple bean burrito.  It’s packed with lots of good stuff, and they’re really healthy too!  Part of our whole meatless thing.  We definitely don’t miss the ground beef!

Bean Burritos

30 oz can refried beans*
15 oz can black beans, drained & rinsed
15 oz can petite diced tomatoes with green chiles
half of a 15 oz can of corn, drained
1 cup cooked cracked wheat (ground beef substitute!)
1 pkg taco seasoning (or 1/4 c cup)
2 tsp chili powder
1/2 t cumin
1/2 t garlic powder
1 T dried minced onions
generous dash garlic salt
several generous dashes Tabasco sauce
dash of red pepper flakes

Combine all ingredients over medium heat.  When thoroughly heated and slightly thickened (about 20 minutes), spoon into warm tortillas.

Also a great bean dip.

*I cooked dehydrated refried beans from my food storage.  Add 3 cups beans to 2 cups boiling water, cover and let sit for 10 minutes.

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!