Very good we def recommend!
This dish was a huge hit in our household. Both my daughters declared that ingredients be added to shopping list so can be made often. I did make a few changes to fit our taste buds. I used parsley instead of cilantro and used chili powder instead of cumin and diced green chili instead of jalapeno chile. We made burrito's from them and all I heard over and over was yum yum. thanks so much for the great post and it will be made very often in this household.
This is great! Super easy to throw together. I'm not a big fan of hot either, so I took your advice and used a can of green chilis. This made 8 burritoes, when mixed with about the same amount of rice and topped with cheese. Freezes very well. I'll be having this for lunch all this week. Thanks for sharing! :)
I made this recipe as a side dish to chicken enchiladas and it was the perfect compliment. These beans really have a nice flavor & I found no need to add the salt. Although I chose to use these beans as a side dish, for the vegetarian, (or not) this would most definitely be an awesome burrito filling. Thank you Sandi for sharing the recipe.