Last night's supper was quick and easy - black bean burritos. I didn't have much time, so I whipped up something quick and easy using odds and ends from the fridge. Once my burrito was wrapped, I pulled out the old Hamilton Beach panini press, and pressed my burrito into a warm and crispy bundle of goodness. Today is a typical Seattle dull, rainy, overcast day. The perfect day to curl up and read a book. Lucky for me, I have at least 10 books I have been dying to read. I've just started reading "My Secret Daughter", and I'm having a hard time tearing myself away - I really want to know what happens in the end. I need to hurry up and finish this book so I can start "Water For Elephants" before the movie hits theaters.
BLACK BEAN BURRITO RECIPE
INGREDIENTS
1 cup dry long grain brown rice + 2 cups water
1 tbsp butter
1 can black beans
1 garlic glove, minced
1/4 yellow pepper
soft taco shells
diced tomatoes
shredded lettuce
Greek yogurt
salsa
shredded cheese
1. Cook the brown rice for 45 minutes.
2. Fry the black beans, garlic, and pepper.
3. Fill your burrito with toppings and grill if you have a panini press.
[I like to use yogurt instead of sour cream. Less fat and calories.]
