It’s been one of those days. The kind where all you want to do is curl up on the couch under a fuzzy blanket and sleep.
But with a hubby at work, a cold-fighting toddler at home, and appointments to keep, that just wasn’t going to be my reality today. And that is ok. I’ve learned to recognize the difference between the times where I really do need some rest and those times that I just want to be lazy. Today was more of a “I just want to be lazy day”, so instead I chose to dig deep into the energy reserves (and into God’s grace) and just get ‘er done.
And this delicious, warm, and comforting black bean burrito was one of the byproducts of that decision.
Started with melting some grass fed butter in a pan. That’s how most of my meals begin. I didn’t have a plan for tonight’s dinner, but I knew it should begin with butter. I like to turn the heat on and race against burning the butter. While the competition was heating up, I chopped a shallot and some garlic. The butter was sizzling and talking it up like it was going to win, but I tossed the shallot in just before it would reach the point of no return. Thankfully, I got it in right as it turned that caramel hue of deliciously browned butter.
Then I tossed in the freshly chopped garlic. After a minute of that, I added about 4 cups of black beans and began to chop up some organic sugar plum tomatoes and cilantro. The green of my cilantro inspired me to add even more green, so I reached quickly for some frozen organic spinach. While by the freezer, I remembered I had some bone broth in the fridge. I like to add homemade bone broth to anything I can. Plus with a toddler fighting a cold, I figured it’s extra nutritional boost would be great. So in went a few splashes of broth. (This addition did make our burritos a little bit liquidy, but we didn’t mind.)
I had planned to eat this filling in an organic romaine lettuce cup but the cold air outside begged me to wrap this in a warm tortilla hug. So that’s what I did. Hence these black bean burritos.
Black Bean Burritos
2 TBS butter (grassfed butter is amazing)
1-2 shallots (or half an onion, whichever you have on hand)
2-4 cloves garlic
2 cans organic black beans
a few TBS – ¼ cup bone broth (optional)
½ cup organic spinach (I used chopped, frozen)
organic tomatoes (I used a handful of the sugar plum variety– they are delish!)
a few sprigs cilantro, chopped
grass fed &/or organic cheese, grated, to taste
2 organic tortillas (or a few organic romaine hearts)
1 avocado (mine weren’t quite ripe enough tonight)
Heat oil or butter in a skillet.
Add onions and cook for 1-2 minutes.
Add chopped garlic and continue cooking for another minute.
Strain your black beans and add to the skillet. Cook over med-high heat for about 5 minutes.
While that’s cooking, cut your toppings (tomatoes, cilantro, avocado, and cheese).
Then add spinach to the skillet and continue cooking.
Add bone broth if using.
Add some of the chopped tomatoes to the pan to cook a few minutes.
While that’s cooking, warm your tortillas (over the stove or microwave).
Turn off heat and assemble your burritos.
Had our avocados been ripe, we’d have eaten with a side of guacamole. YUM!