This quick and easy recipe for Black Beans and Beet Greens Burritos was created for Old El Paso and I was compensated for creating it. All opinions are my own.
Two kids. Two schools. Two schedules. Two soccer teams. Two scouting troops. Two homework folders. Two packed lunches. Two of everything.
Back to school is going to be a little hectic for us this year. In fact, it threatens to be a little chaotic when you add in the responsibilities of co-leading one of those scouting troops, volunteering at one of the schools, mentoring and helping in our church’s Sunday school. But we’ll manage because that’s life — life is busy, messy, complicated, hectic and sometimes chaotic. And if you want to live it well, then you buck up and take charge.
That said, something has to give … and that will probably be dinners that take more than 30 minutes to throw together. While I would love to roast a chicken on the weekends and make my family’s favorite broccoli cheddar soup, the fact is that it’s unrealistic to think any of that will happen before November, when soccer season ends.
But, hey, you can make pretty awesome dinners in less than 30 minutes. Quick family dinners like Black Beans and Beet Greens Burritos will keep our dinnertime fun and interesting — even when we’re running around town like chickens with our heads cut off.
This quick and easy recipe combines garlicky beet greens with black beans, cheddar and salsa for an unforgettable farmers market-inspired meal. And since it’s ready in 20 minutes, it’s absolutely perfect for lunches when you are home — or a fast dinner for back to school.
Do you eat beet greens? They are a delicious surprise that often come with beets at the farmers market. Don’t let these edible greens go to waste.
How’s your fall looking?
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 bunch beet greens, greens from 3-4 beets, washed and chopped
- Kosher salt
- 4 Old El Paso Tortillas, burrito size
- 4 oz sharp cheddar cheese, sliced
- 1 cup black beans, rinsed (from a can)
- 1/4 cup medium Old El Paso Salsa
- Preheat the oven to 375 degrees.
- In a large skillet, heat the olive oil. Add the garlic and cook, stirring occasionally, for one minute. Add the beet greens and toss well to combine. Season with salt, as desired. Cook for 3-5 minutes, until wilted.
- Set out four squares of aluminum foil. Top each with one tortilla. Divide the cheese evenly among the four tortillas, top each with 1/4 cup black beans, 1 tablespoon salsa and 1/4 of the beet greens. Fold in the ends of the burritos and roll up. Fold the aluminum foil around each burrito.
- Bake for 8-10 minutes, until the cheese is melted.
- Enjoy immediately.
- Love avocado? Try adding 1/4 of an avocado (sliced) to each burrito – YUM! - If you aren’t a medium salsa fan, any heat – such as mild or hot – will work too.
Disclosure: I was compensated for creating this recipe but all opinions and ideas are my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.