vegetarian black bean burritos

You all should know how much fun I'm having putting together the menu for our wedding reception. It's like a food bloggers dream. It has made me think about what we really like to eat and how we can make that work. For example, ice cream is my most favorite thing of all time. I could eat ice cream every day. But a giant kiddie pool full of ice cream isn't the best idea for our wedding day.

It's been time consuming, but Michael and I are doing well and moving forward to put it all together. During all this crazy planning, I have been drawn to recipes like this for a quick and easy meal.

You create a bean mash with canned beans and jarred salsa, then slather it on a tortilla with your favorite toppings. Paired with a fresh fruit salad, this makes a perfect weekend lunch.

Start by sauteing minced garlic in oil, then add seasonings and water. I used one can of black beans and one can of kidney beans for this.

Let them simmer for about 10 minutes, then mash em up with a fork. I left some beans whole just for texture.

Add your favorite jarred salsa and combine the whole delicious mess together.

Looks like refried beans, right? But a much fresher, healthier version.

It also looks like something else. But let's not go there.

Collect some of your favorite burrito toppings.

I was just thinking... this would be an inexpensive way to entertain. Have all your guests make their own burritos. You could even cook up some rice to add for more body. If you bought the cans of beans, tortillas, lettuce, tomatoes, cheese, rice, salsa and sour cream at the store... I honestly think it would only be like $20.00 and you could feed 10 people (double this recipe). That is only $2.00/person and I just made your grocery list. Win/win/win/win.

For these burritos, I was only feeding my future husband, my parents and myself.

But if you use this recipe to feed 10 people, you win.

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Vegetarian Black Bean Burritos

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1 tablespoon oil
1 garlic clove, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/3 cup water
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
3 tablespoons jarred salsa
5 (10 inch) round whole wheat tortillas

Toppings:
1 cup shredded cheddar cheese
2 cups shredded romaine lettuce
1 whole tomato, chopped
5 tablespoons light sour cream

Heat oil in a large nonstick skillet over medium heat. Add garlic, stir and cook 1 minute. Stir in chili powder and salt, cook 30 seconds stirring constantly. Stir in water and beans. Bring to a boil, reduce to simmer and cook for 10 minutes. Remove from heat. Stir in salsa. Partially mash beans with a fork or masher.

Warm tortillas between damp paper towels in the microwave for 20 - 30 seconds. Spoon about 1/3 cup bean mixture on the center of each tortilla. Portion out the rest of the toppings onto each tortilla. Fold the bottom up over the filling, fold the sides in and roll up into a burrito.

Serves: 5

Recipe adapted from: Cooking Light Magazine