Monday, February 25, 2013

Menu monday: Black bean and zucchini burritos

 I recently saw a recipe for a black bean and zucchini skillet.   As I perused it, I realized that with a couple of tweaks, it would make a great burrito filling.  So, here it is:

1 tablespoon vegetable oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) black beans, drained, rinsed
1 can (14.5 oz each)  diced tomatoes with garlic, undrained (Or any kind of diced tomatoes)
1/4 teaspoon ground red pepper
1 teaspoon cumin
salt and pepper to taste
3/4 cup water
1 cup instant white rice

1.Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, water and spices. Increase heat and bring to a boil.
2.Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. 
Serve with salsa and sour cream in warmed tortillas.

1 comment:

Anonymous said...

This sounds tasty, thanks!