As much as I love to cook and could spend all day in the kitchen, it is nice to have recipes in my arsenal that are quick and easy. These quick meals must also be delicious and boy is this one good!
These burritos are ridiculously quick to make, especially if you already have the rice cooked. If not, a quick 20 minutes in the rice cooker and you are good to go!
The burritos are full of black beans, cream cheese, rice, tomatoes, and cilantro. Seriously, the cilantro makes these burritos. I LOVE CILANTRO!
I went with a can of mild Rotel since I don't handle heat well and I thought they had just the right amount of spice. Also, I didn't add any extra toppings to the burritos and thought they were perfect just the way they were!
Enjoy!
Creamy Black Bean Burritos
Recipe from Cassie Craves
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can Rotel, drained
8 ounces cream cheese
1 cup cooked white rice
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
Flour tortillas
1. Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2. Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3. Wrap in a tortilla with desired toppings
These burritos are ridiculously quick to make, especially if you already have the rice cooked. If not, a quick 20 minutes in the rice cooker and you are good to go!
The burritos are full of black beans, cream cheese, rice, tomatoes, and cilantro. Seriously, the cilantro makes these burritos. I LOVE CILANTRO!
I went with a can of mild Rotel since I don't handle heat well and I thought they had just the right amount of spice. Also, I didn't add any extra toppings to the burritos and thought they were perfect just the way they were!
Enjoy!
Creamy Black Bean Burritos
Recipe from Cassie Craves
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1 can Rotel, drained
8 ounces cream cheese
1 cup cooked white rice
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1/4 cup cilantro, chopped
Flour tortillas
1. Heat a small amount of oil over medium heat in a large saucepan. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds.
2. Add beans, Rotel, and cream cheese and heat through. Stir in rice and season with cumin, chili powder, and salt and pepper to taste. Stir in cilantro.
3. Wrap in a tortilla with desired toppings
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3 comments:
yummy! I would take the extra heat though. he he.
Nothing like a quick and easy recipe that is also delicious.
Sounds really great! Perfect for practice nights when dinner needs to be quick but good. I don't even need the torilla just serve it up in a bowl.
~ingrid
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