| BLACK BEAN BURRITOS
Cooler temperatures mean warmer food. Check out my black bean burritos recipe (taken from my recipe club).
Serves 4
4 10-inch brown rice tortillas
3 tablespoons coconut oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, peeled and finely minced
2 15-ounce cans black beans, drained and rinsed
2 plum tomatoes, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
sea salt and black pepper to taste
small bunch fresh cilantro, chopped
PREHEAT OVEN. Preheat oven to 350˚ Fahrenheit.
WARM TORTILLAS. Wrap tortillas in aluminum foil or place in a tortilla warmer and put in preheated oven for 15 minutes.
SAUTÉ BLACK BEAN FILLING. Heat coconut oil in large skillet over medium heat. Add chopped onion and sauté for 5 minutes. Add red bell pepper and garlic and cook an additional 2 minutes. Add beans and tomato to the skillet. Season with cumin, chili powder, sea salt, and black pepper, then sauté for another 3 minutes. Remove pan from heat and stir in chopped cilantro.
ASSEMBLE BURRITOS. To serve, spoon bean mixture down the center of warmed tortillas. Roll tightly and serve. Enjoy!
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