Bean Burrito with Red Enchilada Sauce
I have been toying with the idea of making a few meals meatless a week. One issue is that I don’t like beans all that much. The other issue is my husband is totally against meatless meals. The rising cost of meat alone is one good reason to attempt a meal a week that is meatless. One simple way to cut your grocery budget is to use beans instead of meat. The easiest way to pass this off would be in a burrito. My husband may never notice that the meal is meatless if there is enough other tastes inside the burrito.
The more I thought about it the more I thought Mexican would be the smartest way to sneak a meatless meal past him. The first time I made this I never even got to eat one of the burritos! I took a bean burrito recipe by Martha Stewart and played with it. I then added a red enchilada sauce recipe and some cheese. It was perfection. He had no idea it was meatless, until I told him.
I finally made it again last night and wow! It was awesome! I served it with sour cream (yogurt), slivers of green onions and salsa. Yum! My first taste was surprisingly good.
Bean Burritos with Red Sauce, adapted from a Bean Burrito recipe by Martha Stewart
- 3/4 Cup Brown Rice, you could use white
- 2 TBSP Olive Oil
- 2 med. onions, chopped
- 1 jalapeno, with rib and seeds removed, chopped
- 1 1/2 tsp cumin
- salt and pepper to taste
- 3 tbsp tomato paste
- 2 15 ounce cans, black beans, undrained
- 1 15 ounce can of corn, unsalted or 10 ounces of frozen corn
- 1/2 of green onions chopped, only the green part or 5 scallions thinly sliced
- 8 10 inch tortillas, (soft taco shells)
- 2 1/2 cups of Monteray Jack Cheese or Co-Jack Cheese
- Salsa, optional
- Sour Cream, optional I used yogurt
***************The recipe for the Red Enchilada sauce will come later
1. Cook rice
2. Heat oil in large sauce pan over medium heat. Add onions, garlic, jalapeno, and cumin. Stir occasionally until vegetables are soft. Add tomato paste and stir for 1 minute.
3. Add beans and 1/2 cup of water. Bring to a boil, reduce heat to medium and simmer. Stir occasionally until mixture is thickened. Approx. 10 – 12 minutes. Add corn, cook just until corn is heated. About 2 to 3 minutes. Remove from heat and add green onions. Add rice to pan and mix
4. Fill Tortillas with the rice mixture, about a large spoon full more or less depending on how easy you want the tortilla to roll up. Add a couple tablespoons of cheese. Use half of the cheese for inside the tortillas. Roll the tortillas tightly and place in a baking dish, seam side down.*
Pour red enchilada sauce over the top and then sprinkle the rest of the cheese on top of dish. Place in a preheated 350 degree oven and cook for 25 to 30 minutes or until the cheese is lightly brown.
Let cool for 10 minutes and serve with sour cream and salsa. Sprinkle sliced green onions on top.
Red Enchilada Sauce
- 2 TBSP Vegetable oil
- 2 TBSP All purpose flour
- 2 TBSP Chile Powder
- 2 Cups of Water
- 3 oz Tomato paste
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
1. Combine, oil, flour, and chile powder in sauce pan. Use whisk to mix prior to putting on stove. Once mixed place on stove on medium and whisk until mixture bubbles. About 1 minute
2 Whisk in water, tomato paste, all spices, and salt. Allow the sauce to simmer on low for about 5 minutes.
This makes a lot. I have half of the bean/rice mixture left over and plan on freezing to save for a later day.
* This makes 8 – 10 burritos. There is only the two of us, so I use two smaller baking dishes and to cook the burritos in. This makes two easy meals for the two of us. Chris gets a couple of burritos before going to work and I get one. Then he gets a couple more for dinner when he gets home.
I love meals that do double duty. One day of cooking equals two days of meals.