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Black Bean Burritos

Having been born and raised in the Northeastern U.S., I can say that Tex-Mex food was NOT a staple in most homes in the Northeast. But, having lived in Texas for the past three years, Tex-Mex style food has become one of my family’s favorites (yes, there’s more to love about Texas than just the consistently sunny days! :)).

On a busy weeknight, you can pull together a healthy meal with black beans, salsa, sour cream, black olives, a bit of shredded cheese, and fresh herbs from the garden (I used parsley and cilantro). I mixed these in a large bowl and spread the mix into organic whole wheat flour tortillas, and placed them into the buttered (grass-fed and organic butter ;)) glass baking dish.

These baked at 350 degrees Fahrenheit for about 20-30 minutes while I pulled the garden salad together, and then it was time for dinner all done in about half an hour.

If you need a bit of extra protein, you can always add some baked chicken breast that was cooked over the weekend ;).

Here’s a couple of recipe’s, one with flour tortillas and the other with corn (remember to use organic corn as most corn sold in the U.S. is GMO today), and a vegan version you may want to try

Black Bean Burritos



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