College-Style Burritos

Makes 1-2 servings

This is a fast dinner for those nights where you don?t feel like having spaghetti again but you don?t have time to make a ?real? meal. If you have leftover rice or a fast cooking rice (like basmati), you can add that to the filling or make Spanish rice (which is basically fried rice with corn and tomatoes). For a tangy, Caribbean variation, add 1 Tbs. orange juice frozen concentrate and 1 tsp. of allspice at the same time as the tomatoes and black beans.

2 Tbs. vegetable oil

1 medium onion, diced

1 green bell pepper, diced

1 medium tomato, chopped

15 oz can black beans

2 Tbs. prepared salsa

3-4 large tortillas

1/4 cup grated cheddar cheese

In a large pan, saut? the onions in oil for about 5 minutes on medium heat until they are slightly translucent, stirring often so they don?t burn. Reduce the heat a bit and add the peppers, cooking for another 3 to 5 minutes until the peppers have softened. Add the tomatoes, black beans, and salsa and turn the heat to low. Let simmer for five minutes. While the filling is cooking, grate the cheese.

Once the filling is done cooking, turn off the heat and cover the pan(since you will just leave it on the stove and come back for more). You will want to prepare and eat the burritos one at a time. Start by warming the first tortilla. If you have a microwave, heat it on high for 15 seconds. If you have a gas range, turn on a low flame and set the tortilla directly on the burner, turning every few seconds until the tortilla is warm.

Sprinkle the grated cheese on the tortilla and then place one or two spoonfuls of the filling in the center, being careful not to put to much on. Roll the tortilla by folding the bottom edge up about 1-1/2 inches, then fold the left side about half way and then the right side over the left fold (don’t worry — with practice you’ll get it down). Fold the top down if you like, and dig in. Napkins are usually necessary!