You read the title correctly. These actually weren’t terrible! Ha!! No, seriously, there were very satisfying, and flavorful enough to not miss meat and/or cheese and/or sour cream. I made this one up since I’m really making a concerted effort to be healthier and eat better. But, I’m enough of a foodie and love cooking too much to be able to tolerate bland or boring with this endeavor. These burritos fit the bill nicely. Enjoy!
Burrito tortilla shells, warmed
Large onion, thinly sliced
1 Red bell pepper, sliced
1 Green bell pepper, sliced
Shallot, finely chopped
2 cloves of garlic, minced
¾ cup rice
Zest of 1 lime
2 scallions, sliced thin
1 (15 oz.) can Black beans, drained
1 jalapeno, minced
½ cup beer
¼ cup salsa, homemade or your favorite storebought brand
1 tbs ground cumin
Preheat a large skillet over medium-high heat. Drizzle in some olive oil. Saute the onion and bell peppers with salt and pepper until softened. Keep warm and set aside.
Meanwhile, make the rice. In a small pot over medium heat, drizzle in some olive oil, then saute the shallot and garlic for 1 minute. Add the rice and toast for another minute or so, until it smells faintly nutty. Add 1 1/2 cups of water, season with salt, and bring to a boil. Then reduce to low heat, cover and let steam for 18-20 minutes. When done, fluff with a fork. Add the lime zest and scallions and stir to combine.
In a medium pot, heat some olive oil to medium heat. Saute the jalapeno for a couple of minutes, then add the beans. Immediately stir in the beer, salsa and cumin. Let simmer on medium-low heat for a good 10 minutes, until slightly thickened.
Assemble the burritos: lay a warmed tortilla shell on a plate or cutting board. Spoon some rice down the center, topped with some black beans, and some peppers and onions. Fold the sides in and roll it up carefully. Cut in half cross-wise, if desired, and serve immediately.