Black Bean and Soyrizo Burritos w/ Guac! *Recipe*

I love, love, love Mexican food. And when I leave San Diego I will forever remember all the bean and cheese burritos, queso fundido and carnitas I ate whilst there. But, sometimes I like to know I am not eating lard in my beans, so I make them myself.

Black Beans

The players

2 cups of black beans
1 large onion or 2 small
1 large green bell pepper or 2 small
1 tablespoon olive oil
1/2 tablespoon ground cumin
1/2 tablespoon chile powder
pinches and dashes of salt and pepper to taste
water
juice of 1/2 a lime
2 tablespoons of chopped cilantro

*Soak black beans in water for about 24 hours.

Add olive oil to saucepan and turn on medium heat.
Chop onion and bell pepper into 1/4" pieces and add to saucepan. Cook until soft, about 10-15 min.
Add cumin and chile powder, stir. Cook another 3 minutes.
Drain and rinse black beans and add to saucepan.
Pour water just over the top of the black bean mixture.
Bring to a boil and turn down heat to simmer for about 2 hours.
Stir occasionally and add water as needed, as the beans will soak up the initial water in pan. Flavor with salt and pepper as it cooks.
When beans are soft and most of the water has cooked away, add lime juice and cilantro. Stir all together and voila, black beans to last you for the week!

Guacamole

2 avos, cut into small squares
juice of 1 lime
1/2 of small onion, chopped finely
1 jalapeno, chopped finely
1 tablespoon of cilantro
salt and pepper
1/2 of tomato, chopped

Mix all ingredients together in a bowl. Let sit in refrigerator for at least an hour to let the flavors mingle. Enjoy in burrito or with chips.

Tip: Before putting guac in fridge, pour a small amount of olive oil on top to cover. Put plastic wrap directly on top of guac and that will prevent any browning of the avos.

Dinner is served.

Note on soyrizo: There is some good stuff at Trader Joe's and I just scramble half of it with 8 eggs. (yellow blob in bottom of picture.)

Buen provecho!

Marci