Sunday, June 30, 2013

Burritos with Refried Beans and Zucchini

For some reason this is Mexican week at our house. Here is the recipe for night #1.


  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 2 tsps chile powder
  • 1 tbsps cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch cayenne
  • 1 tbsp vegetable oil
  • 1 small zucchini, chopped
  • 1 small onion, sliced thin
  • 4 cloves garlic, minced
  • 4 tortillas
  • lettuce
  • diced tomatoes
  • hot peppers (optional)
  • shredded cheddar
  • 1 small avocado, chopped
  • salsa


  1. Place beans and vegetable broth in pan over medium heat. Add spices. Bring to a simmer and smash beans. Turn heat to low and continue to cook until the beans are a nice paste.
  2. Place oil in a pan over medium heat. Add zucchini and onions. Cook until tender. Add garlic and cook until fragrant, about 1 more minute.
  3. To assemble burritos: Smear a line of beans down the center of the tortilla. Top with zucchini, lettuce, tomato and optional hot peppers. Add a touch of cheddar and some avocado. Roll up and enjoy.

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