Recipe: Deconstructed Mexican Black Beans & Rice Burritos

My fave go-to foodie blogs for 100s of simple recipe ideas that are inexpensive, modifiable, and so yummy that even my youngsters (usually) love is Cooking During Stolen Moments. Kate has something for everyone over there and has so many recipes she has them organized into ingredients on her Recipe Index. One of my favorite CDSM recipes is the one she calls Mexican Black Bean Rice Bowls, but it reminds me exactly of a Qdoba deconstructed burrito (or a burrito without a tortilla). I’m positive you’ll love it as much as me!

Ingredients:

• 2 T . extra virgin olive oil
• 5 cloves garlic, minced
• 1/2 green pepper, diced
• 2 T. cumin
• 2 t. salt
• 1 t. coriander (optional)
• 2 c. frozen corn
• 3 c. fully cooked black beans (save 1/3 c. cooking liquid or liquid from the cans in a separate bowl or in the can)
• 1 jar salsa
• 1 c. beef stock, vegetable stock, or water
• 5 c. fully cooked rice (brown or white)
• Optional: shredded cheese, sour cream, lettuce, taco shells, tortillas or tortilla chips, sliced green onions

Directions:

1. Heat olive oil in a large skillet over medium heat. Add garlic, green pepper, cumin, salt (and optional coriander). Cook for 5 minutes, stirring often, until pepper starts to get tender.
2. Stir in corn and cook 3-5 minutes longer.
3. Stir beans, salsa and stocks or water into skillet. Bring to a slow boil and cook for 10 – 15 minutes.
4. Now you have a decision to make: You can turn the heat down to low, cover and simmer until dinner, or place in the refrigerator to reheat at dinnertime, or just serve as is.
5. Put rice in bowls, cover with bean mixture and add any optional garnishes for extra taste and fun. Enjoy!