If you've been following Ice Cream & Wine for a while now, you know that I have not shared any recipes involving red meat. And while this might be a controversial topic among my family (hello, I was raised in Nebraska!), I don't think it's too big of a deal. A lot of people have asked me how we came to this decision - the decision to cut red meat from our household. To be honest, I don't have an exciting answer. My husband and I just feel better about our health when we stick to poultry and fish.
Lately though, we've been incorporating a lot of vegetarian meals into our weekly menu. There are a few reasons for this. First of all, I've found that we save money when we have 1-2 vegetarian meals a week. Beans and tofu and extremely cheap in comparison to meat. Secondly, vegetarian meals tend to be on the "lighter" side which is great for the summer and our appetites!
This all relates to my recipe for the day: Black Bean Burritos. These burritos are a great alternative to ones filled with meat. They have a great flavor from the black beans and green chiles. Very easy to make and very easy to enjoy!
Black Bean Burritos
Inspiration: Black Bean Burrito Bake, Cooking Light, March 2003
1/2 small can diced green chiles
1/2 cup reduced-fat sour cream
1 - 15 oz. can black beans, rinsed, drained and divided
1 cup frozen corn, thawed
4 (8-inch) whole wheat tortillas
1 cup salsa
1/2 cup shredded cheese - I used a Mexican blend
Preheat oven to 350 degrees.
In a small bowl, combine the green chiles and sour cream. Let stand for 10 minutes.
Pour half the black beans into a medium bowl. Using a fork, mash until beans turn into a thick paste. Add in the remaining whole beans, corn and sour cream mixture. Stir until well-combined.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 8x8 inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese.
Cover and bake for 20 minutes - or until heated through.