Test Kitchen Tuesday

Something about summer makes me lazy in the kitchen. The idea of dirtying multiple dishes is unappealing – I just want to be done as fast as possible!

Enter: Burritos and burrito bowls. 2Chili favors burritos, whereas I really just like the filling with some brown rice or bulgur. I threw this recipe together the other night from ingredients we had on hand, and it met both of our requirements! 15 minutes start-to-finish, and delish!

Black Bean Burrito/Burrito Bowl Filling

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Serves: 4

Time Required: 5 minutes to chop veggies, 10 minutes to cook

Ingredients:

• 1 tablespoon oil (I used coconut)
• 2 small zucchini, chopped into quarters
• 1/2 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 cup sweet corn
• 1 cup black beans, rinsed
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon
• 1/4 cup salsa
• Optional: Top with your favorite cheese

Method:

• Heat a large skillet over medium-high heat
• Add zucchini, onion, bell pepper and sauté until onion softens up, about 3 minutes
• Add corn, beans, and seasonings, and sauté until cooked through, about 3-4 more minutes
• Add salsa and sauté 2-3 minutes
• Serve with brown rice or bulgur, or roll into a burrito for a portable meal

Nutritional Info:

Based on 4 servings without cheese.