It has been another interesting, busy week here on my little patch of heaven. We are still finding gourds, but not in the pumpkin patch. The volunteer gourds sprouted near the elderberry bushes next to the pumpkins. No kidding, those gourds are hanging like orange, white and green ornaments in the elderberries. It has been fun watching the little ones discover them and claim what gourds they find as their own.
And I still haven’t had the heart to pull up the jalapeno and bell pepper plants. They’re still producing loads of peppers! Good news since I needed both to make the best black bean burritos recipe I’ve had in a long time. I want you to try this recipe. Let me know if it becomes a fave at your house, too.
Best vegetarian black bean burritos
I didn’t have cilantro and they still tasted yummy. Cilantro would add another element of flavor. I used a red bell. Maybe you’d like to use a yellow, orange or even green. Whatever you have. Go to taste on seasonings.
- 6 (10 inch) flour tortillas
- Olive oil
- 1-1/2 cups or so chopped red or other onion
- 1-1/2 cups red bell pepper or so, chopped (l large)
- 2-3 teaspoons minced garlic (3 nice cloves)
- 1 teaspoon cumin
- 1-2 jalapeno peppers, minced
- 2 cans, 15 oz. ea. black beans, drained, rinsed
- 8 oz. cream cheese, cut up
- Salt to taste
- Chopped cilantro to taste (start with 1/2 cup) optional
- Lime juice to taste (start with 2 tablespoons)
- 6 slices pepper jack or cheddar cheese (optional but good)
- Lime wedges, guacamole, salsa, sour cream, cilantro for garnish (whatever you like)
- Wrap tortillas in foil and place in oven heated to 350.
- Bake for 15 minutes or until heated through while making filling. You can also just warm the in the microwave right before filling.
- Film a 10-inch skillet with oil over medium heat.
- Place onion, bell pepper, garlic, cumin and jalapenos in skillet; cook a couple minutes.
- Pour beans in, cook several more minutes, stirring. Add cream cheese and salt and cook until cream cheese melts. Stir in cilantro and lime juice.
- Spoon mixture down center of warmed tortilla and roll up. Serve immediately or place on baking sheet and lay a piece of cheese on each tortilla. Put back in oven just a few minutes until cheese melts. Serve with garnishes.
Adapted slightly from All recipes magazine.
Simple garlic bread
For the reader who wanted a super easy, no fuss, no herb garlic bread. This recipe should do it.
- 1 baguette, halved crosswise, then lengthwise
- 3 nice sized garlic cloves, about 1 tablespoon minced
- 1 stick butter, melted
Preheat oven to 350. Stir together garlic, butter and salt and pepper to taste. Brush this on cut sides of bread. Sandwich them together and place on baking sheet. Bake until heated through and outside is a bit crispy about 12-15 minutes.