Mini Black Bean and Cheese Burrito Recipe
This is a great recipe to make if you already have an established group of volunteers at your food not bombs, as its foil pouch makes for a great portable meal people can eat the next day.
Serves 20: Scale up as needed
if you want to make larger burritos simply double the filling and experiment with the ratios
Total Time ~2 hours Idle time ~30 minutes
Ingredients
Bean Mixture
2 cans black beans (no salt added)
1 medium onion (diced)
1 Serrano or Jalapeño pepper (de-seeded)
1 tbsp salt
2 tbsp black pepper
1 tbsp neutral oil (canola, peanut)
Other
20 6” flour tortillas
1 large bag of Mexican blend cheese (Monterey jack, Colby jack, or similar)
20 foil sheets
Directions
Begin by sautéing the onion and pepper in the neutral oil. Let cook for around 5 minutes or until the onions are translucent.
Add one can of beans with ½ the bean water and one can with all the water drained. Add the salt and pepper, and let simmer until softened (20-30 min).
If you have an immersion/stick blender, use it to blend the bean mixture until smooth and paste like. If you have a regular blender, add in batches and blend until smooth and paste like. If you don't have a blender, use a potato masher to pulverize the mixture until cohesive.
Heat your tortillas on low heat with 2 stacked on top of each other (to not cook both sides of either tortilla), flipping once and placing on a covered plate.
Setting up Your station
Place the foil sheets, the pot of bean mixture, a bowl with the cheese blend, and the plate of tortillas.
Add about 2-4 tbsp of bean paste, a hearty pinch of cheese, and roll. Here is a good way to roll burritos if you don't know how. Don't worry, it will take some practice. Cover in foil and place in a large container.
Once all of your burritos are folded, place in a 200f 94c oven until you are ready to go.