Spicy Bean and Cheese Burritos

E & I have been on a strict grocery budget lately, and in order to stay within our budget we have been eating around themes. Right now it's been a mostly vegetarian Mexican theme.

We used this recipe, courtesy of Rachel Ray. It was really yummy. It provided us with a good, and pretty easy to make dinner. And we had leftovers the next day for our lunches :)

Ingredients:

• 1 TBSP. EVOO
• 1 clove of garlic, finely chopped
• 1 - 15 oz. can of black beans, rinsed
• 1/3 cup of pickled jalapenos, drained and chopped
• 1/2 cup of Mexican beer (we just used a non-Mexican beer that we had in our fridge)
• 1 - 15.25 oz can of corn kernels, rinsed (we used half a bag of frozen corn since we had it in our freezer)
• 1 - 14.5 oz can of diced tomatoes, rinsed
• Juice from 1/4 of a lime
• 4 large flour tortillas
• 1 1/2 cups of shredded monterey jack cheese (if you buy a $2 block of cheese at Target, it will yield about 2.5 cups of shredded cheese which is why we ate cheese and bean quesadillas later on that week)

Directions:

1. In a small saucepan, heat the EVOO over medium high heat.
2. Add garlic and cook until golden (about 1 min.)
3. Stir in the black beans & jalapenos and cook, lightly mashing the mixture against the side of the pan, for 2 minutes.
4. Stir the beer into the black bean mixture & bring to a boil.
5. Cook, continuing to mash, until thickened (about 10 min.)
6. Stir in the corn and tomatoes and cook, stirring, until heated through (about 5 min.)
7. Stir in the lime juice, and then set this aside.
8. Lay the tortillas on a "work surface" (plate/counter).
9. Sprinkle 1/4 of the cheese in the center, and then scoop 1/4 of the bean mixture on top of the cheese.
10. Fold the tortilla up, "burrito-style".
11. Heat a large skillet over medium-high heat.
12. Place the burritos folded side down in the skillet and cook until brown on each side (about 1 minute).