I taught my housemate’s younger sister Alex how to make black bean burritos on Friday. Her concept of burritos was very different from my own, but I educated her in the finer concepts of mexican cuisine, of course, the secret ingredient being CUMIN! (and love!)
For the meal, I taught Alex how to make:
and Black bean filling!
I also made whole wheat tortillas the night before, though i don’t recommend it. Just buy them for $3 and save yourself 2 hours of work.
The basic recipe for the black bean filling is as follows:
2 cups dried black beans, soaked overnight & boiled for 1 hour in salted water.
Drain the beans, reserving 1 cup liquid.
Sautee 3 cloves of garlic, 1/2 an onion in 2 tbs or so oil for 2 or 3 minutes.
Add the beans, plus the 1 cup liquid, plus 2 tbs of cumin powder, plus salt & pepper, and chili to your taste. Let cook uncovered about 5 or 10 minutes, until liquid is mostly gone. Season to taste with more cumin, salt, pepper, or chili.
Last time I made these burritos, I also made a sweet-potato apple puree that was inspired by Burritoville.
To make that, I basically boiled up a sweet potato and an apple chopped up, drained it, then mashed them, with some cumin, salt, pepper, and a bit of cinnamon! YUM!
I like being a cooking instructor!
(That ugly red mark on my neck/chest are the remnants of the worst sunburn I have ever gotten my first Sunday in Wellington.)
My housemate & I have discussed starting a bit of a Holloway Road food blog – since we’re always eating the most delicious meals. I live in a house of 4 awesome chefs!