Tuesday, December 4, 2012

Black Bean+Brown Rice

This is one of my fav recipes from my cousin Glenda. She calls them "Truly Authentic Burritos".  They take a tiny bit more prep work but are so worth it! Besides, the beans freeze so well that making a big batch ensures quick freezer dinners. You can actually assemble them (minus sour cream) and freeze the burritos for later use. I used some vegan sour cream for the first time and it passed the taste test! Not the exact same, but close enough. :-) 

Black Bean+ Brown Rice Burritos

4 cups black beans, soaked overnight and rinsed
4 bay leaves
1 onion, chopped
5 garlic cloves
3 cups cooked brown rice
1 cup corn, cooked and seasoned
Sour cream, guacamole, salsa, limes
salt and pepper to taste

Dump beans in crock pot and cover with water. Add onion, bay, and garlic. Cook on low for 6 hours or until beans are done (high for 3-4 hours). Add more water throughout if beans are exposed. Remove bay leaves. Once done, I use a slotted spoon to remove the beans and drizzle with a little of the "broth". Salt and pepper to desired taste. Warm tortillas in a skillet until soft. Stack in paper towels to keep them warm. Assemble as desired. Squeeze fresh lime juice on top. So delish! 

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