MONDAY JUNE 21, 2008
*** Double Bean Burritos ***
This is one of my standbys when I don't feel like cooking or have anything defrosted or fresh in the fridge. I heat up a can of refried beans as well as a can of black beans. Throw them into a tortilla and add whatever other taco fixins you want. Good, quick, and easy (but boring).
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Like you said, for a quick and easy meal (and cheap too), sounds yummy. We'll give it a try. Here's another receipe that's kinda similar you might like to try, we eat it 2 or 3 times a month (we originally got it from the Recipe section of the Roanoke Times but have since altered it to our liking):
Mexi-Chicken
Pack of flour Tortillas
1 lb. or so boneless skinless breast chicken
1 Tbsp. Olive or Canola oil
Packet of Taco Seasoning
1 can mexi-corn (undrained)
1 can Pinto Beans (drained)
1 can Black Beans (drained)
Jar of your favorite Chunky Salsa
1. Cut chicken up into small bite size pieces and add to the oiled hot pan.
2. When the chicken is done follow directions on Seasoning packet and add seasoning and water to chicken in pan, stir.
3. While that's cooking down, drain the beans.
4. When the seasoning has cooked down add the corn and both kinds of beans and cook until thoroughly steamy hot.
5. When done, cut temp back to low and heat the tortillas until they are soft and warm (we just put them in a different warmed pan for about a minute on each side).
Put the mixture on the tortilla, add a long thick line of chunky salsa on top, roll and eat.
(I like to roll it, then cut it up into a big mess and eat it with a fork, to each their own.)
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