Tuesday, November 2, 2010

? and Bean Burritos

If you're trying to use up leftovers, this is an excellent way to disguise them.  I have made these burritos with leftover chicken, beef, and pork.  In this case, I had leftover pork, so Pork 'N Bean Burritos.  The two cup measurement for the pork conveniently happens to be the amount I had left over, but these burritos will be just as good with more or less meat.  In fact, if you are a vegetarian or looking for a meatless meal, serve Bean Burritos.  Let me know what you replace the "?" with...I'd love to hear your ideas!    

? and Bean Burritos
Serves: 4-6

1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 (15 ounce) can black beans
2 cups leftover pork loin roast, cut into 1/2" cubes or shredded
1 tablespoon Penzey's Chili 9000 (or if you aren't a devotee of Penzey's Spices, substitute 2 teaspoons chili powder and 1 teaspoon cumin)
1/3 cup water
Salt and pepper
Tortillas and toppings of your choice for serving (shredded cheese, salsa, sour cream...)

Heat olive oil in a large skillet over medium high heat until shimmering.  Add onion and season with salt and pepper.  Saute onion until its softened and translucent, about 5-6 minutes, stirring occasionally.  Add garlic and cook, stirring, until it's fragrant, about 30 seconds.  Turn the heat down to medium.  Add beans, pork, and spices.  Stir to combine.  Add water to the pan and stir, scraping up any browned bits on the bottom of the pan.  Turn the heat down to medium low and stir occasionally until heated through, about 3-4 minutes.

Serve with tortillas and your favorite burrito toppings.

**If you have leftover burrito filling, use it to make nachos!  Just put tortilla chips in an oven-safe dish, top with the burrito mixture, and finish with cheese.  Bake at 350 until the cheese is melted, about 10 minutes.

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