bean burritos

there's something about mexican food that always seems exciting to me when i'm eating it in a restaurant but is very mundane when i have it at home. over the last year or so, i've been trying to change it up a bit from the usual brown meat, add spices, roll in tortilla mode. this week i thought, why not make it meatless again?

i'm a list maker. i'm one of those who every sunday afternoon plans out five meals to have during the week, making my list, checking what's in the pantry as i go. and then i shop sunday, once a week, to minimize the chance i'll run in for one small item, and leave with an arm full of stuff i don't really need.

you can imagine my disappointment when i opened up the pantry, slid out the drawer, and realized i had none, not a single, lone can, of black beans. it seems like just yesterday when they were on sale and i bought 12 cans to stock up. (really, that was last december.) luckily, while i was knee deep in pico, rice, and sauteing onions and garlic, jason reminded me we had a lone can of kidney beans, so why not use them? lucky for me they were a perfect swap for the black beans.

bean burritos
1 hr (includes making the salsa & rice), serves 4

martha's pico (or store bought salsa, but it definitely won't be the same as making it yourself)
cilantro lime rice
olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon butter
1 15 ounce can kidney (or black) beans
~1/2 cup chicken stock or water
4 large tortillas
~1/2 cup shredded cheddar, monterrey jack, or taco blend cheese
1 avocado, sliced

1. make the salsa first so it can sit while you're preparing the rest of the burritos.
2. mix the cilantro and lime juice for the rice. start cooking the rice. you can toss it with the cilantro lime mixture right before you assemble the burritos.
3. over medium heat, coat the bottom of a saute pan with olive oil. add the onion and garlic and cook until softened, about 5 to 8 minutes.
4. add the cumin and chili powder and mix well. let cook a minute or two and add the butter. mix well and cook until melted.
5. add the black beans and chicken stock to the pan and mix well. bring to a simmer, turn the heat down to low, and simmer about 10 minutes, or until most of the liquid has been absorbed.
6. finish the rice by mixing the cilantro lime mixture with the rice.
7. assemble the burritos. in the middle of the tortilla, layer the ingredients in whatever order you like - rice, beans, cheese, pico de gallo, avocado. roll up and enjoy!