After this post, I swear I’ll stop talking about our summer in Germany so much…but since we returned just two days ago, I do have one more thing to say, and that is:
Mexican food is the greatest.
Wait, how is this about Germany? Well, when you’re from Arizona, enchiladas, burritos, tostadas, guacamole, and salsa are like mother’s milk. They’re a part of the fabric of “normal” food in our part of the world. In kindergarten, my class learned the Mexican hat dance in P.E. and sang “Feliz Navidad” at our Christmas recital, if that tells you anything about how Mexican culture (and therefore food) are a major part of the Arizona lifestyle.
When you live in Germany, on the other hand, Mexican food might as well be Martian food. Okay, maybe that’s an exaggeration. There was one Mexican restaurant in our neighborhood in Cologne, but it definitely did not serve the Sonoran cuisine I’m used to. And although German grocery stores often technically sell some Mexican foods, it’s something akin to if someone told you they had an Italian marinara and sold you tomato sauce. There’s a difference.
So essentially, I’ve gone without my regular dose of life-giving Mexican food for almost three months. And ¡ay, caramba!, I have missed it.
Therefore, when we returned home a couple of days ago, eating Mexican was FIRST ORDER OF BUSINESS. Like, unpack, shower off the grody-ness of spending a total of almost 20 hours on airplanes, and get me some Mexican food. These amazing black bean burritos are one of my go-to Mexican faves, and since they’re also vegetarian, they sounded especially wonderful after what may become known in our family as our Summer of Sausage. (Don’t get me wrong, I love brats, but I was reaching my personal point of Meat Overload by the end of three months.)
The Best Black Bean Burritos did not disappoint! With grilled corn and a side of chips and guac, these are my Mexican happy place. Our family had such a valuable, meaningful time in Europe, but it sure is good to be home for many reasons, but especially because…
The Best Black Bean Burritos
- 5 10-inch flour tortillas
- 1 1/2 Tbsp. canola or olive oil
- 1 Tbsp. minced garlic
- 1 red onion, chopped
- 1 red pepper, chopped
- 1 large jalapeno, minced
- 3 15-oz. cans black beans, rinsed and drained
- 6 oz. cream cheese, cubed
- 1 tsp. salt
- 1/4 c. fresh cilantro, chopped
- Heat oven to 350 degrees. Wrap tortillas in aluminum foil and place them in the oven to warm for 15 minutes.
- In a large skillet, heat olive oil over medium heat. Add garlic, red onion, red pepper, and jalapeño and cook for 2 minutes, stirring occasionally. Stir in black beans and cook another 3 minutes.
- Add cubed cream cheese and salt and cook until the mixture becomes creamy and heated through. Stir in cilantro.
- Serve mixture in tortillas, with any additional toppings desired.