by Cybele on May 14, 2012
1 15.5 oz. can black beans (.99 cents)
2 small onions, sliced ($1.29, 5 lbs. on sale)
2 potatoes, sliced (.99 cents, 5 lbs. on sale)
1 cup grated cheddar cheese (1.24, 8 oz. on sale)
6 Flour tortillas (1.29, 10 per bag on sale)
Olive oil (on hand)
Sea salt (on hand)
Salsa (.99 cents with coupon)
Plain Yogurt (.69 cents, 16 oz on sale)
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Open canned beans, drain and set aside in large bowl. In a large frying pan sauté onions and potatoes in olive oil with a little salt. When potatoes are cooked through set aside. Begin assembling burritos by layering in this order, grated cheese, potato and onion mixture, and a heading tablespoon of beans on top. Fold Burrito, and return to hot pan, brown on each side. Cut in half; serve with salsa and yogurt.
Chef’s Note: This recipe can be changed at will, adding scrambled eggs will make it a breakfast burrito. You can get creative with the ingredients. I can usually get 8 burritos out of this recipe. For an extra dollar I would serve this with something green.
Breakdown;
Beans $ .99
Onions $1.29
Potatoes $ .99
Cheese $1.24
Tortilla’s $1.29
Salsa $ .99
Yogurt $ .69
$7.50 (rounded up) / 6= $1.25
Beans;
1 Can Black beans, rinsed
1 large white onion, diced
1-cup vegetable stock
2 Tsp cumin
1 Tsp fresh ginger, grated + juice
1 Tsp ginger powder
Sea salt
Olive oil
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Rice;
2 Cups long grain brown rice
3 bay leaves
Sea salt
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Plantains;
4 Large Plantains, sliced lengthwise
Olive oil
Sea salt
Fresh Cilantro
Sour cream (optional)
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In a quart pot with cover, cook rice, using about 4 ½ cups of water, when water boils add sea salt, bay leaves and rice, stir, lower heat and simmer covered for about 30-45 minutes. In a large stock pot, sauté onion in olive oil with salt, add beans and coat with oil, add cumin, fresh ginger, powdered ginger and 1 cup of vegetable stock. Boil to soften up beans about 20 minutes. In a large skillet heat olive oil, when it is hot add plantains cut side down and let sauté for 3-4 minutes on each side until golden brown. Drain on a large plate, season with sea salt. Serve Rice, Beans, and plantains with fresh salsa and sour cream if desired. Serves 4.
Chef’s Note: Plantains are very easy to make and do not taste like their look a like’s the banana. When cooking them do not let them become too soggy, they should be firm. They are relatively easy to find in most supermarkets or you can make a trip to a Latin market to get them. I would serve the beans with Pico de Gallo and sour cream for a warm weather dinner.
