Lauren: Food For Living

Hello katheats.com readers! For those of you who are familiar with my blog, Food For Living, you may have already seen this recipe. I decided on this meal for my guest post because of its versatility, ease to prepare, and – of course – phenomenal taste! I prefer the burrito, whereas my fiance (by the time this post is up, he will be my husband 🙂 ) usually goes for the enchilada. 

Double Bean Burritos or Enchiladas

Serves 2

Burritos:

• a drizzle of either extra virgin olive or canola oil
• 1/4 cup chopped onion
• 1/2 tsp group cumin
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• 2 minced garlic cloves
• 1/2 can black beans, rinsed and drained
• about 1/4 cup salsa of your choice
• about 1/2 cup fat-free refried beans, spicy or vegetarian if you’d like
• about 1/4 cup shredded reduced-fat monterey jack cheese with jalapenos 
• 2 tortillas, preferably whole wheat

Enchiladas:

• all of the above, plus…
• an extra 1/4 cup shredded cheese
• 1/2 can enchilada sauce, spicy if you’d like
• cooking spray

Directions for the Burritos:

• Heat skillet with oil over medium-high heat.
• Add onion, saute 4 minutes. Stir in spices, garlic, and beans, cook for 2 minutes
• Stir in salsa, cook one minute. Stir in refried beans.
• Spoon bean mixture onto tortillas, top with cheese, and fold into a burrito
• Press burritos in a panini press until the tortillas are crispy; alternately, bake at 350 degrees for about 10 minutes until tortillas are crispy

Directions for the Enchiladas:

• preheat oven to 350 degrees
• follow directions for burritos through the second-to-last step (stop after folding burritos)
• spoon a little enchilada sauce into a baking dish coated in cooking spray
• place burritos, seam side down, in the dish
• top with remaining enchilada sauce and cheese
• bake at 350 for about 10 minutes, or until the cheese is melted

Lauren
Boston
Food For Living