Tonight its Black Bean Burritos. First the filling...a can of drained & rinsed black beans.
an aside...the strides that have been made with canned beans in the last 30 years is astounding...I used to cook my beans from scratch all the time since canned beans were horrible (and black beans impossible to find in northern Wisconsin back then!) Every imaginable bean is now canned and ready for its culinary preparation in an instant!
To the beans, I've added chopped onion and garlic, frozen white corn kernels and spices (cumin and mexican oregano). There were leftover roasted potatoes in the fridge - I cut them up and threw them in...also a little shredded cheddar cheese.
Next is the sauce...a can of diced tomatoes with half a jar of peach/pineapple salsa - bring it to a simmer...add in a little more cumin and a spoonful of cocoa...playing off the sweetness of the peach/pineapple, it will suggest a molé flavor.
I spread a dab of whipped cream cheese on the tortillas before I rolled up the filling - adds a nice creaminess to the burritos.
Six burritos fit nicely in the Le Creuset oblong pan - make sure to ladle a good amount of the sauce in the bottom of the pan so the burritos are soft on the bottom and not tough.
another aside...I love my Le Creuset pans (and have Monty to thank for introducing them to me) ...granted they are expensive but they are worth it - they will last a lifetime. I use the enameled cast iron french oven and the oblong roaster the most while the petite french oven and the two skillets wait their turns.
Cover with foil, bake at 400 degrees for 30-45 minutes...a glass of red wine, maybe a green salad...excuse me, but its dinner...
