After making the Crock Pot Black Beans the other day, I had tons of left overs. I started to think of ways to use them up. Here are a few easy meal which use these delicious beans.
Black Bean Soup
crock pot black beans
Tapatio, or your favorite hot sauce
sprinkling of fresh scallions
sprinkling of chopped fresh radish
sprinkling of chopped fresh cabbage
sprinkling of chopped fresh cilantro
Just add enough veg stock to the beans to make a soupy consistency. The amount depends upon how much bean mixture you start out with. Heat on a medium flame or in the microwave. Top with Tapatio, fresh scallions, radishes, cabbage, and cilantro.
How about burritos?!? The thick, creamy consistency of these beans makes for some awesome veggie burritos.
Italian Inspired Black Bean and Veg Burritos
whole wheat tortillas
generous scoop of crock pot black beans
handful of arugula
1T store bought balsamic vinaigrette (I like Paul Newman’s brand.)
1T pesto (Store bought or from GFYG recipe below.)
small handful of alfalfa sprouts
a sprinkling of thawed frozen corn
a couple of kalamata olives, chopped
Heat up the black beans on medium heat. You can also heat them up in the microwave on high for about 20-30 seconds. Be sure to cover them. Stir. Heat tortilla in a skillet until pliable. Not for too long or it will get crispy and crack when you fold it. Mix arugula with balsamic vinaigrette and set aside. Spread pesto in the middle of the tortilla and add beans. Top with dressed arugula, sprouts, corn, and olives. Fold up and enjoy!
If you’re looking for extra flavor you can add some Trader Joe’s corn salsa.
So, there you have it. Two easy-peasy recipes great for those evenings you don’t want to get out the big guns. Oh, and Marco went crazy over them!