I LOVEEEEEEEEE burritos!!! If I could marry a food, a burrito would be my groom!

This recipe is so easy because it's so customizable. Don't like peppers? Leave em out! Wanna add different types of beans, the more the merrier!!

Here is my recipe for the ultimate homemade crunchy burrito

For your Mexican style beans:

  • ½ onion, diced

  • 1 can no salt added black beans, rinsed and drained

  • 1 garlic clove, minced

  • 1 teaspoon of your favorite hot sauce

  • ¼ teaspoon ground cumin

  • 1 tablespoon light olive oil or butter

  • ¼ cup vegetable broth

  • Salt to taste

Saute all ingredients until onions are slightly soft. Then add vegetable broth, turn to low-medium and allow mixture to simmer covered for 15 minutes, stirring once or twice to ensure beans are not sticking. Add touch of broth if it gets too dry too quickly.

To fill burrito use your favourite veggies. I use fresh raw peppers, ½ an avocado, 2 tbsp of salsa, grated vegan cheese, whatever salad greens are in my fridge, brown basmati rice and the mexican style beans. Fold together, ensuring the ends are closed off.

Heat a separate small fry pan, no oil needed, just turn the empty pan on medium-high. Wait till it warms, then place your burrito onto hot pan. Put pot lid on top of burrito to hold it in place. Wait 2-3 minutes then check. If bottom of burrito is crispy golden brown, flip over and repeat on other side.

Set aside and once slightly cooled, cut in half and enjoy!! It seems like such a small step but making the outside of the burrito crispy helps to melt the cheese and makes ALL the difference, believe me!!

Have any questions or a recipe you would like me to try out? Send an email to amckinnon@goldenwestradio.com