Black Bean Burritos

A couple of weeks ago I wrote about eating on a budget and mentioned that black bean burritos are a budget-friendly staple for us. Since then, I’ve received a couple requests for the recipe. So here it is!

Black Bean Burritos

• 1/2 lb (OR 2 15-oz cans) black beans, soaked & cooked according to packaged directions
• 4 cups water
• 4 tbsps (or cubes) chicken/vegetable bouillon
• 2 tbsps oil (olive, vegetable, or coconut)
• 1 tbsp onion powder
• 2 tsps red pepper flakes (optional)
• 1 bay leaf
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tsp black pepper
• 1 tsp chili powder
• 2 tbsps red wine vinegar (optional, but delicious)
• tortillas
• sour cream, cheese, avocado, diced tomato, etc. (for serving)
• 1/2 cup brown rice (dry), for serving (cook according to packaged directions)

Step 01: Heat oil in a large saucepan. Add onion and garlic and heat up for 1 minute. Add the bay leaf, cumin, oregano, and black pepper. Cook for 1 more minute. (This releases the oils and makes the dish more flavorful.)

Step 02: Add remaining ingredients to the pan. Bring to a boil and then immediately lower the temperature down to a simmer. Cover and simmer for 20 minutes.

Alternately, you can put everything into a crock pot and cook for 6-7  hours on low.

Step 03: Serve in a tortilla OR puree into a soup.

They may not be pretty, but the taste amazing.

Zach and I frequently buy dry beans and rice in bulk, so this is an incredibly cheap meal. It’s also incredibly filling, which makes for some decent leftovers.

To store the leftovers, I just add the cooked brown rice to the pot of beans and refrigerate them together. (Otherwise, I’ve found that the rice tends to get thrown out.)

I really enjoy these with avocado, sour cream, and chives. Zach’s favorite thing, though, is to top them with Kraft’s Taco Bell Ranch.

What is your favorite budget-friendly meal?

Black Bean Burritos

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Serves: 6-8 Prep Time: 5m Cooking Time: 20m

Ingredients

• 1/2 lb (OR 2 15-oz cans) black beans, soaked & cooked according to packaged directions
• 4 cups water
• 4 tbsps (or cubes) chicken/vegetable bouillon
• 2 tbsps oil (olive, vegetable, or coconut)
• 1 tbsp onion powder
• 2 tsps red pepper flakes (optional)
• 1 bay leaf
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1 tsp black pepper
• 1 tsp chili powder
• 2 tbsps red wine vinegar (optional, but delicious)
• tortillas
• sour cream, cheese, avocado, diced tomato, etc. (for serving)
• 1/2 cup brown rice (dry), for serving (cook according to packaged directions)

Instructions

Step 01: Heat oil in a large saucepan. Add onion and garlic and heat up for 1 minute. Add the bay leaf, cumin, oregano, and black pepper. Cook for 1 more minute. (This releases the oils and makes the dish more flavorful.)

Step 02: Add remaining ingredients to the pan. Bring to a boil and then immediately lower the temperature down to a simmer. Cover and simmer for 20 minutes.

Alternately, you can put everything into a crock pot and cook for 6-7 hours on low.

Step 03: Serve in a tortilla OR puree into a soup.

Black Bean Burritos was last modified: May 22nd, 2017 by Chelsey