Easy as pie! Mmm, pie. Suzanne inspired this with her homemade tortilla recipe and the extra cheesy picture of a been burrito!
Servings: 4Prep Time: Beans cook all day Cook Time: 20 min.
About 2 cups of black beans — I eyeball about half of the bag. This feeds 2 with leftovers for lunch the next day. And I usually eat 3 burritos myself.
1 tsp of salt
1/4 tsp of red pepper flakes
1/2 tsp cilantro
1 or 20 tsp cumin
1 or more cups of shredded sharp cheddar cheese (the more cheese the better in my book)
Your desired toppings.
I put the black beans in my small 2 quart crock pot, cover with as much water as I can get in, and let them cook on low all day while I’m at work.
When I get home, I pull the bowl out of the base of the crock pot to cool for a while, then heat some olive oil in my largest cast iron skillet. I add the beans and as they warm and “fry” I smash them with a fork. Not too much, I like mine still chunky. I add salt, red pepper flakes, cilantro, and LOTS of cumin. But you can cut back if you’re not as big of a cumin fan as I am.
Add the mixture to tortillas with cheese, sour cream, lettuce, salsa… whatever you like on your burritos.
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