Black Bean Burritos with Enchilada Sauce and Cilantro Rice

Black Bean Burritos

I was craving something spicy to warm up this great almost-fall day and decided black bean burritos it would be. There is nothing fancy about these, but they are quick, easy, and good. This recipe will make about 4 burritos if you use the 8” tortillas.

*1 can black beans, rinsed and drained
*4 oz. cream cheese, softened
*1/2 c. shredded pepper jack cheese (or mozzarella if you don’t like the heat)
*1 tsp. dried cilantro (or 2 TBSP. chopped fresh if you've got it)
*4 flour tortillas
*1 c. enchilada sauce (recipe to follow)
*1/2 c. cheddar cheese, optional

Topping/Filling suggestions: rice, sour cream, salsa, shredded lettuce or cabbage, corn, guacamole

Combine beans, cream and jack cheeses and cilantro in a small saucepan. Warm over medium/low until cheeses start to melt together. Warm tortillas in a skillet on medium heat or in the microwave (stack them on plate and cover with another plate, nuke about 45 seconds). Fill tortilla with bean mixture and toppings of your choice (or serve these fixins on the side). Roll and cover with enchilada sauce and cheddar cheese. If everything was warm to begin with, you’re good to serve here, or put in microwave or in a lightly greased baking dish into the oven at 350 for about 10-20 minutes to warm.

Enchilada Sauce

When I first started college, I worked with a gal who laughed at me for buying canned enchilada sauce (her folks were from a country just south of here). I still keep cans of the stuff in my pantry, but if I’ve got 15 minutes and want some really good flavor, this is the recipe I use:

In a 2 qt. saucepan, stir together:

*3 TBSP. flour
*2 TBSP. chili powder
*1 TBSP. cocoa powder
*1/2 tsp. garlic powder
*1/2 tsp. ground cumin
*1/2 tsp. onion salt
*1 tsp. oregano

Slowly stir in ½ c. water to form a loose paste and mix well. Put pan over medium heat and whisk in 2 ½ c. chicken/beef broth (or water if you don't have the broth). Continue to cook and whisk for about 10 minutes. Sauce will start to boil and thicken. Add 8 oz. tomato sauce and stir until fully incorporated. This will make about 3 c. Go ahead and freeze any you aren’t using (I store mine in 1 c. portions).

Cilantro Rice

This goes well with the burritos. Prepare rice according to package instructions, but add 2 tsp. cilantro for every 4 servings. (I just found cilantro bullion at the grocery store. It is packaged by Knorr and shelved near the Mexican foods. I'm hoping this will be a great pantry addition to many of my dishes.)

When rice is finished cooking, stir in juice from one lime and replace lid. Allow to sit for 5 minutes. Fluff with fork and serve. You can also add 1 c. corn when you add the lime juice.