Burritos with Cilantro Salsa

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I made quick burritos with cilantro salsa. These made a tasty, satisfying meal, and I served it the next night as rice and beans (without the wrap).

For the burrito, I used Mission whole wheat tortillas. Never again. They tasted mealy and the wrap broke apart pretty quickly. I was compelled to enjoy the burrito in spite of them. While eating, I had fantasies of making my own warm and stretchy tortillas from scratch…hmmm.

Since I wanted something easy, I quickly sauteed a large can of black beans in garlic and olive oil until heated through. I made the salsa by running the ingredients through a food processor until blended and chopped but still chunky. The result was more green than red. I set the table with bowls of rice, salsa, and pre-shredded cheese. The resulting burritos tasted very fresh thanks to the cilantro and green peppers.

The next night I cooked a pot of flavored rice and mixed in part of the leftover salsa. I served in a bowl with portions of cheese and reheated black beans. Yum.


  • 1 can black beans
  • 3 cloves garlic
  • shredded taco-mix cheese
  • cilantro salsa
  • tortilla wraps

Flavored Rice

  • 1 cup of rice (dry)
  • 1.25 cups water
  • dash of cumin
  • dash of tumeric
  • salt to taste
  • 1/3 cup of cilantro salsa, mixed in when rice is finished cooking

Cilantro Salsa

  • 1/3 bunch cilantro
  • 3-4 fresh tomatoes
  • 1/3 red onion
  • 1/2 green bell pepper
  • 1 or more jalapeño or serrano peppers
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