Thanks to Leann Georgeson, our dear friend from Seattle, for this great recipe idea. She says it's a fine way to mix in lots of nutrients--even spinach--so her son, Jeremy, will eat it. I thought the recipe was smart for keeping burritos from being too boring, and it proves how easy it can be to make the filling go as far as it needs to for however many mouths you are feeding. When you run out of flour tortillas, you can just use the beans as a base for nachos.
Recipe for Bean Burritos
1 diced onion, sauteed
1 can refried beans
1 can diced tomatoes
1 can sweet corn (or frozen bag of equal portion)
1 can pinto beans
1 can black beans
Cook onions in a skillet first. Open the cans and add the ingredients, stirring until mixed and warmed through. Place in serving bowl and on dinner table with warmed tortillas to make burritos. Toppings may include but are not limited to, salsa, cheese, guacamole, sour cream, salad greens, and black olives.
One day last week, our office had a free lunch delivered by a drug rep. The menu was Tijuana Flats, a chain Mexican restaurant started by some local college kids that has done incredibly well with its fast food and HOT sauces with funky names. I was very impressed with the amount of food delivered because we are a large office and generally the amount set aside to allegedly serve 50-60 people only feeds 40 or less. So in case you were looking for a casual catering recommendation, this is my vote. Naturally, the salsa isn't special, but it's fresh. The same goes for the guacamole.
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