I really believe this recipe would work great with ANY type of canned beans, I just happen to have a love for black beans lately. It’s also really quick, ready in 5 minutes, so you don’t have to stand around getting drunk on margaritas while waiting for dinner. I just said that because I’ve actually never consumed a margarita at home.
2 tbsp canola oil
2 16-oz. cans black beans, drained and rinsed
1/2 tsp ancho chile powder
1/2 cup good cheddar, grated (my favorite is Beecher’s Flagship)
2 tsbp, or a good “splash”, of milk
Take a medium sized pot and put it on medium heat. I like to use an iron pot because its bottom has an almost non-stick surface after years of repeated use.
Add the oil to the pot once warmed, and then add all the beans.
Take a potato masher and start mashing all the beans. If beans start to stick to the bottom, add a little more oil.
Add the chili powder, mix in.
Add the cheese and milk, and mix around until all the cheese has melted and incorporated into the beans.
Cover with a lid, take off the heat, and get ready to assemble your burrito!
I always found the idea of any “deconstructed” menu item to be rather amusing. Examples could include deconstructed caesar salad and deconstructed tiramisu. The main premise is to take a menu item and highlight each of the individual ingredients to create a new, possibly more exciting version of the original.
This isn’t a post about my making anything officially deconstructed, except for making this simple observation: almost any entree or meal meant for an adult can be made more palatable for a little one if the components are separated. Toddlers and deconstructed anything makes happy kid. So here is a picture of Leila eating a burrito, decontructed. It just skips on the hot sauce and lettuce.