Tonight we had black bean burritos and Spanish rice for dinner. Both came
out well and I thought I'd share the recipes with the group. This meal is
easy to prepare and fills you up nicely. Put the Spanish rice on to cook
first and then prepare the burritos.
Enjoy!
Bethann
Black Bean Burritos
Serves 3 (2 burritos per person)
2 cans black beans
1 tsp. cumin
1/8 tsp. cayenne
1 Tbsp. dried onion (or 1/4 cup fresh onion, chopped)
2 Tbsp. tomato paste
6 fatfree flour tortillas
Put all ingredients except tortillas in a sauce pan and heat through on
medium heat. Put tortillas on a plate and cover with a damp paper towel.
Heat in microwave 45 seconds. Put beans and tortillas on the table with
toppings (listed below) and let everyone build their own burrito.
Toppings: Fatfree cheese, fatfree sour cream, chopped green onions,
chopped tomatoes, salsa.
Spanish Rice
Serves 3 (1 cup per person)
8 oz. water
8 oz. tomato sauce
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/2 cup chopped celery
1/2 Tbsp. chili powder
Dash of cayenne
1 cup rice
1 bay leaf
Put water and tomato sauce in a sauce pan and bring to a boil. Add
remaining ingredients, reduce heat to low, and put the lid on the pan. Cook
30 minutes if using white rice or 45 minutes if using brown rice (don't
take the lid off the pan during the cooking). Serve with burritos.
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Bethann D. Watson Senior Technical Editor
(919) 472-2117 Cisco Systems, Inc.
Ultimately time is all you have and the idea isn't
to save it, but to savor it. ---Ellen Goodman
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