"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Bean Burrittos with Cilantro Lime Rice and Creamy Cilantro Dressing Recipe

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Black Bean Burrittos with Cilantro Lime Rice and Creamy Cilantro Dressing image

 

This recipe for Black Bean Burrittos with Cilantro Lime Rice and Creamy Cilantro Dressing is from Cooking from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Cilantro Lime Rice


Ingredients:  
Ingredients:  
Juice of one lime
4 tsp. Chicken bullion
2-3 cloves garlic
1 bunch finely chopped cilantro
1 can green chilis (I leave out for younger children)
½ tsp. Salt
1 medium onion chopped

2-3 c. cooked, rinsed black beans (or 1-2 15 oz. cans)
Large flour tortillas

Directions:
Directions:
Chop ingredients above coarsely then fry in 1 T. butter of olive oil for a few minutes. Add 1 ½ c. rice and fry for an additional 1-2 min. Add 3 cups water, bring to a rapid boil, turn down heat to med-low, cover and simmer approx. 20 min.

Warm Black Beans and Flour Tortillas in microwave. Place warm rice onto tortilla, then spoon creamy cilantro dressing over rice, top with Black beans and roll up.

For larger meals: add shredded Pork, Cabbage Pico de Gallo, and Salsa.
 

Creamy Cilantro Dressing


Ingredients:  
Ingredients:  
1- 16 oz. jar (Herdez) green salsa
1 pkg. Buttermilk dressing (dry)
½ c. sour cream
½ c. mayo
1 c. chopped cilantro
1 tsp. Minced garlic
¼ tsp. Cayenne pepper (I leave out for younger children)

Place all ingredients into a Blender until smooth.

Directions:
Directions:
Put pork, 1 ½ cans cola, water, and garlic salt, in crockpot on high for 3-4 min. Hours or until shreds easily. Remove from crockpot and shred.

In blender, blend ½ can cola, chilis, enchilada sauce, and 1 cup brown sugar. If it is too thick just add more coke little by little. Put shredded pork and sauce back in crockpot and cook on low for a couple hours.
 

Sweet Pork #1 (will feed 10-12)


Ingredients:  
Ingredients:  
7-8 lbs. Pork roast
4- 8oz. Can tomato sauce
3 tsp. Minced garlic
2-4 c. Browns sugar
4 tsp. Cumin
4 c. Dr. Pepper (I use a little less)
3 T. molasses
½. t. Salt
Pepper to taste

Directions:
Directions:
In a crockpot add all ingredients, mix well. Add roast, cook on low for 12 hours. Check every so often to see if tender. When roast is falling apart take out of crock pot, cool, & remove fat. Shred & return to crockpot. Keep warm in pot until you serve.
 

Sweet Pork #2


Ingredients:  
Ingredients:  
2 pounds pork
3 cans cola
1 c. brown sugar
Dash garlic salt
¼ c. water
1 can green chilies
¾ can red enchilada sauce (Old El Paso, medium)

Directions:
Directions:
 

Cabbage Pico De Gallo


Ingredients:  
Ingredients:  
½ head of cabbage, shredded, then chopped
2 avocados, diced
Juice from ½ lime
Salsa (about ½-¾ c. or whatever you like)
Salt and pepper

Directions:
Directions:
 

Marcie’s Homemade Salsa


Ingredients:  
Ingredients:  
1 can Hunt’s Fire Roasted Diced Tomatoes
1 can Petite Diced Tomatoes
1 can Rotelle Lime Cilantro Tomatoes
1 Bunch Cilantro, washed and long bottom of stems removed, chopped
1 sm. Can Diced Green Chilies
½ can El Pato Sauce (the yellow can) this makes it about medium add more or less for Mild or Hotter Salsa
Juice from 1 ½ Limes

Directions:
Directions:
Combine all ingredients into bowl and drizzle with Lime juice. Stirring to combine.

 

 

 

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