Catfish Out of Water

I can't tell you how many burritos I've made in the last couple of days. I've been in the mood for fajitas. So, I've been making Fajitas w/ Black Beans, Quinoa, & Summer Squash and Fajitas w/ Black Beans, Quinoa, & Yellow Tomatoes. I've also made a plethora of burritos, breakfast burritos, more burritos, and even more burritos. So, when I say that burritos go with absolutely anything and everything and I will probably never be sick of them? Maybe take that with a grain of salt. Or figure out how to adore burritos as much as I do. Hence, the Burrito w/ Black Beans, Quinoa, & Stuffed Peppers.

You can also get a 40 count of 8" Mission tortillas for about $4.99 at Costco. This isn't sponsored. It's just the only reason that I buy 8" tortillas, instead of the more typical 10-12" with burritos. And why I end up with white flour tortillas, instead of corn or Homemade Corn Tortillas (which are actually surprisingly not that difficult to make!).

Gallery

Variations of Stuffed Burrito

I make a lot of burritos with peppers in them. Not always Oaxaca Cheese-stuffed La Bomba Peppers! Although you can easily mix and match your own peppers of choice. I tend to use a lot of peppers from my garden in the fall. Although you can make these kinds of recipes all year-round with whatever peppers you, your local farmers market, or favorite grocery store have on hand. Especially, if you want to adjust the heat of the peppers!

Burrito w/ Squash, Brown Rice, & Black Beans

Calabaza Beans, Rice, & Runny Egg Burrito

Burrito w/ Fried Tofu & Brown Rice

Burrito w/ Black Beans, Quinoa, & Stuffed Peppers

This Cheese-stuffed Burrito consists of avocado, black beans w/ yellow onion & garlic, and quinoa w/ yellow summer squash & red bell peppers.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Latin American, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Black Beans

• 2 lbs. black beans (~2 cups)
• 3 super chili peppers minced
• 1 yellow onion diced
• 4 cloves garlic minced
• dash smoked paprika
• dash cumin
• dash coriander
• dash salt
• dash pepper
• 6 bay leaves
• 6 c. water
• 2 limes juiced

Quinoa

• 1 yellow summer squash diced
• 1 red bell pepper diced
• 3 super chili peppers (optional) minced
• dash cumin
• dash coriander
• dash smoked paprika
• dash salt
• dash pepper
• 1 c. quinoa
• 3 c. water

Stuffed Peppers

• 3 la bomba peppers (or peppers of choice)
• 3 oz. Oaxaca cheese (or cheese of choice)

Burrito

• 1/3 c. burrito
• 1/3 c. quinoa
• 1/2 avocado sliced
• 3 la bomba peppers
• 1 tortilla shell
• splash water
• dollop Greek yogurt (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• This Slow Cooker Black Beans w/ Super Chili Peppers recipe takes 8 hours to cook. I recommend starting it the night before so that it cooks overnight. It's also a good quick and easy recipe to start ahead of time and reheat later on.
• Cook Quinoa w/ Summer Squash & Super Chili Peppers. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
• I also used Oaxaca Cheese-stuffed La Bomba Peppers. You can do this with any small pepper, deseeded, deveined, and filled with cheese. Then, just pop in the air fryer (or barbecue, oven, etc.) for 10-15 minutes, or until lightly browned.

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream. Omit or substitute to your own taste.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!