Black Bean Burrito Bowls with Pineapple Salsa
Black beans are the best bean, although they run a very close race with the black-eyed bean. This is just personal opinion. There hasn’t been a poll or anything, although given the recent Australian election results, pollsters are probably considering their options, and a bean poll might seem like as good a poll topic as any.
If there was a poll, I’d vote black beans – we always have them in the house.
This recipe is a quick and easy way to knock up something to feed your little vegetarians. We served it on top of rice in Burrito Bowls, with pineapple salsa, salad, guacamole, and sour cream (see above). I also knocked up a Beef and Black Bean Chilli for the Resolute Omnivore, which took longer to make but was lovely. We love Mexican food and eat it at least once a week.
Spicy black beans (quick)
1 red onion, finely chopped – 10 cents
1 clove garlic, finely chopped – 2 cents
1 can black beans, rinsed and drained – $1
1/2 teaspoon cumin – 2.5 cents
1/4 teaspoon chilli flakes – 1.25 cents
1 tablespoon orange zest – free
1/2 teaspoon salt – 1 cents
2 tablespoons chopped fresh coriander – free
1 tablespoon rice bran oil – 6 cents
Heat oil in a shallow frying pan. Add onion and cook for two minutes, then garlic and orange zest, and fry for about 1 minute. Tip in the beans, and toss around in the garlic and onions. Sprinkle with the spices and salt. Stir well and cook for a minute. Sprinkle with a couple of tablespoons of water to moisten, and the fresh coriander. Check seasoning. Serve in burrito bowls or tacos.
Total cost: $1.22
Per person (serves 2): 61 cents
1/2 fresh pineapple, peeled, cored, and finely chopped – $1
1/4 teaspoon Tabasco sauce – 2 cents
1/2 bunch fresh coriander – free
Total cost: $1.02
Per person (serves 4): 25 cents
I’ll post the Beef and Black Bean chilli recipe tomorrow.