Tex-Mex/Mexican is easily our favorite cuisine. We could eat it several times a week and never tire of it. These chicken fajitas make a regular appearance on our weekly menu, even when it’s too cold and snowy to light up the grill (this is when our panini grill comes in handy). Lately, we’ve been loving these burritos. Though I thankfully haven’t had any morning sickness, there are still days when nothing sounds good to eat. Just like my pregnancy with Clara, meat is pretty much the only aversion I’ve had this time. Finding a good, quick meatless meal that isn’t pasta has been a lifesaver for those days when nothing sounds good and my desire to cook is low.
The burrito filling is made with black and kidney beans, and it requires very little stovetop time. By the time you’ve prepped your toppings, the filling is done. The filling isn’t spicy but gets plenty of smoky flavor from the chipotle, chili powder and cumin. This recipe definitely meets what Eric and I jokingly call The Champion Quotient. Basically, it’s something that requires minimum work and produces maximum results. These burritos certainly don’t look like anything special, but don’t be deceived by their humble appearance. They are simple, delicious and make wonderful leftovers. Win win win. Serve them with a batch of tortilla chips and homemade salsa for an easy weeknight meal.