Sorry it’s been so long! Between wedding, school and weekends my life is FILLED!

First of all, oktoberfest at Sugar Mountain… it rained! but it was still pretty cool, we picked up some homemade fudge and of course, we had bratwursts (well, I had a burger.. lol) and streudel!

New recipe! In an attempt to go meatless twice a week (we got to the point where we were eating a LOT of meat. And meat is good for you, but so is other things!), I’m going to start posting some meatless meals for you to try.

Today’s meal: Black Bean Burritos!

I know, it sound simple, right? Except it is tons of work–but I wouldn’t skip anything, because these turned out amazing!

  • 1 small bag black beans
  • 6-8 cups water (probably more like 6)
  • 1/4 cup onion, diced
  • 1 tbsp Weber seasoning’s “Kick’n Chicken”
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1 small pinch cayenne pepper (ground): this is important, get the freshest spice you can. Mine came from the produce department, where theirs tend to be more fragrant
  • 1 package corn tortillas
  • pam
  • lettuce
  • sour cream
  • cheese (we used ff cheese + sour cream; you could sub in greek yogurt for a bit more zing instead of the sour cream!)
  • pico de gallo

For the pico de gallo

  • 3 tbsp minced cilantro
  • 1/3 cup diced tomatoes
  • 1/3 cup diced onion
  • squirt of lemon juice (optional)

Okay, first for the beans–I soaked them for about 3 hours, since they’re dried. I threw them in the crock pot with all the seasonings and onion and let them cook overnight (10 hours). If you still have water in them, continue on “warm/low” until the water is gone.  This is crucial! If you go and buy canned beans, they have added sodium, so don’t add as much salt. They won’t be as flavorful either, since they’re packed in water. If you wanted to do this with canned beans, I recommend Trader Joe’s Cuban Style Black Beans–they’re the only black beans we’ve found with significant flavor.

Next step, make pico (and let sit overnight, too): dice your tomato and onion, mix it with the cilantro. The key is to make sure it tastes like YOU want it to taste–more or less cilantro, onion or tomato. Strike up the right balance for you; for us, that means more cilantro.

Now, it’s approximately dinner time the next day–what do you finish up with? The tortillas and the pam. I know, sounds weird, right? Spray small skillet with pam, heat, throw in tortilla and spray top of tortilla with pam. Flip when golden brown in spots on one side. Then, (making sure your oven rack is clean) preheat your oven to “warm” –mine gets to about 170 degrees. As you make the tortillas, when you take them out , put them over one of the bars on the racks in the oven–it should hang down into a taco shell shape. Keep them warming in here like this until you’re done with the last one (I did three per person) and then stuff to your heart’s content!

I have to say, this recipe was a labor of love, but it tasted so amazing in the end that I wouldn’t have had it any other way. Next up as far as meatless goes–making your own veggie lasagna!

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