This recipe is for the lovely Lucy. I had a completely other post planned but Lucy has a new baby and needs meals you can cook in one minute. This one’s for you, Lucy! The famous Brandon slow cooker black bean burritos recipe. You ask, you get!
Are you ready for a ridiculously easy yet tasty meal with almost zero effort? Stupid question really! If you make your own salsa, the prep time rockets up to a whole 6 minutes. Sheesh! I’m a slave-driver! Here goes:
Black Bean Burritos for 6 (freezes well so make the whole amount of filling)
500 g / 1lb dried black beans
2 tsp chopped garlic (I buy jarred)
2 tsp fajita seasoning
Throw the beans, unsoaked, into your slow cooker. Cover with about 3 inches of water. Cook on High for 7-9 hours. They’re now done. The argument rages on as to whether o not to soak beans. I wouldn’t do this with kidney beans but Mark Bittman (of How to Cook Everything) reckons soaking is unnecessary. From long experience, at least with slow cooker which effectively soak your beans anyway as they come up to heat. I’m inclined to agree.
Wrap in tortillas, garnished with sour cream, grated cheese, slices of avocado or guacamole and anything else that strikes your fancy. My husband likes to have some rice in there too. I often make a burrito bowl if I’m low-carbing and skip the wrap but add extra salad. Here’s the salsa recipe.
1 400 g / 14 oz can chopped tomatoes
1 tsp chopped garlic
2-6 chopped jalapeno rings
1 tsp cumin or fajita seasoning
2 tbsp lime juice
2 tbsp jarred, chopped coriander leaf (or fresh)
1 onion, white or red, finely chopped
salt and pepper to taste
Mix all ingredients in a bowl and adjust seasoning to taste. I like lots of lime juice and coriander. You may like more cumin or chilli. Your call. This is vastly superior to jarred salsa and has a fresh zingy taste rather than that sickly sweet claggy taste of bought.
Enjoy with a cold beer or a bunch of friends. And let me know how you like it!