Today’s lunch is good for the body and good for the budget: a simple, hearty black bean burrito. It’s actually full of leftovers from last night, but it’s so yummy and satisfying on a dreary Seattle day, that I thought I’d share the recipe. (Apologies for my food photography; it looks much better in person.)
Black Bean Burritos
- 1 can of black beans, well-rinsed (or 1 cup of dried beans soaked overnight, then boiled until soft)
- dash of cumin, chile powder, and black pepper
- 4 Tbsp pico de gallo (or your favorite salsa)
- whole grain tortillas
Stir the beans, spices, and pico de gallo together. (You could also add salt and/or corn at this point.) Heat the mixture up on the stove, in the microwave, or spoon it right into the tortillas with a handful of spinach and heat the whole shebang in the microwave.
I usually put a handful or two of spinach on my burrito, and if I’m feeling very fancy, I add a slice or two of avocado after I’ve heated it.
What’s your favorite healthy, easy lunch?