Burrito Beans

I’m a big fan of the burrito bowls at Chipotle Mexican Grill, and it’s pretty easy to serve a similar dinner at home. These beans can be served as a vegetarian dish or top off chicken, beef or pork tacos.

Burrito beans: shown here with pink beans and taco beef.

1 TBL olive oil
1/2 cup onion, diced
1 cup red pepper, diced
14 oz. canned petite diced tomatoes, UNdrained
14 oz. canned black beans, drained and rinsed*
1 1/2 cups frozen corn
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
1/8 tsp chipotle chili powder

Warm a little olive oil in a skillet and add onions and peppers. Cook 5 minutes, then add tomatoes, corn, beans, chili, cumin, garlic and chipotle chili. Continue cooking until most of the liquid has cooked off and everything is hot.

Serve over rice in bowls or on warmed tortillas. Top with a squeeze of lime juice and a dollop of sour cream or shredded cheese.

This freezes well and is great for lunches with tortilla chips!

NOTE: Use your favorite canned beans. This recipe works with pintos, red, or pink beans as well as black beans–or double the recipe and use more than one type!

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