Wednesday, August 18, 2010

Spicy Bean Burritos


  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • One 15.5-ounce can black beans, rinsed
  • 1/3 cup pickled jalapeƱo chiles, drained and chopped
  • 1/2 cup Mexican beer, such as Corona
  • One 15.25-ounce can corn kernels, rinsed
  • One 14.5-ounce can diced tomatoes, rinsed
  • Juice of 1/2 lime
  • 4 large flour tortillas
  • 1-1/2 cups shredded monterey jack cheese

Waste not
Reheat leftover filling and serve with tortilla chips.


  1. In a small saucepan, heat the olive oil over medium-high heat. Add the garlic and cook until golden, about 1 minute. Stir in the black beans and jalapeƱos and cook, lightly mashing the mixture against the side of the pan, for 2 minutes.

  2. Stir the beer into the black bean mixture and bring to a boil. Cook, continuing to mash, until thickened, about 10 minutes. Stir in the corn and tomatoes and cook, stirring, until heated through, about 5 minutes. Stir in the lime juice; set aside.

  3. Lay the tortillas on a work surface. Sprinkle the cheese in the center and spoon about 1/4 cup bean mixture on top. Fold the tortilla burrito-style.

  4. Heat a large skillet over medium-high heat. Place the burritos folded side down in the skillet and cook until browned, about 1 minute on each side.

**I love this recipe! Super easy, very tasty and pretty quick prep. A wonderful Rachael Ray recipe!

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