Holy weekend, Batman! It’s not to often I say this, but this weekend was actually refreshing. We took long walks as a family on the greenway and area trails, we diddle doddled around town, and went to the always amazing Sunday Evenings in the Park to listen to some free Latin mambo and accoustical jazz. Without a monstrous house or yard to maintain and upkeep, we actually had free time. Amazing!
The purpose of today’s post, however, is not to gloat that our weekend was close to perfect. Instead, I wanted to share a dish I made the other night that was (almost) as good as our weekend: black beans and egg burritos. I realize that combination might not initially sound appealing, but, as Aaron is my witness, it was rather stellar. To give you a little more confidence to make the dish yourself, please know that this is not something I made up on my own. I saw it in a magazine although by this time I’ve forgotten which one! Regardless, here it is folks:
- 1-2 tbsp. Olive Oil
- Minced Garlic
- Sliced Leeks (white part), seperated
- 2 cans black beans, drained but reserve some of the liquid in a seperate bowl
- Homemade or jarred salsa. I used chopped roma tomatoes and red onions with a dash of salt.
- Taco seasoning
- 4 egg
- Mexican blend cheese
- Fresh cilantro
- Condiments: flour tortillas, sour cream, fresh salsa, and hot sauce
In a heavy bottomed pan, pour 2 tbsp. olive oil in and heat over medium-high heat. Add your garlic and cook to you smell the aroma. Don’t brown. Add your leeks and cook until soft and slightly translucent. Add your beans and taco seasoning (I used about 1 tbsp). Stir ingredients together and cover. Cook for 10 minutes, stirring occasionally so mix doesn’t stick to pan. Add reserve liquid if you need. Add salsa and stir in, covering for 8 minutes.
Make 4 wells in your mix and crack open eggs in wells. Cover for 8 more minutes, or until egg whites are cooked but yokes still runny. Add cheese blend by sprinkling on top. Cover and reduce heat to low-medium for 3-5 minutes. Remove from heat and serve with warm flour tortillas, sprinkling fresh cilantro and salsa on top with a dollop of sour cream. Eat and enjoy!