Very good recipe! I doubled it, and we made a number of smaller-size burritos out of it. We have a Mexican grocer that makes fresh tortillas, but they didn't have any of the 10-inch size. Fresh, soft tortillas really added to things!
This was very easy and quick to make. I loved the nonfussy prep. I chopped the onions and bell pepper in a chop wizard, which made it take under a minute. Diced the jalapeno and garlic, but still, very quick prep.
I did think that it needed a bit more kick than just the salt, so I sprinkled Penzeys taco seasoning on to taste while the beans were cooking, and a little more when I added the cream cheese. Still could have used more zip. The cream cheese gave it a lovely, enchiladas suizas-like character, but mellowed the jalapeno and spices out a bit much. Next time, I might use 2/3 the recommended cream cheese and more jalapeno to keep things spicy. As it is, I made it spicy by shaking a little Marie Sharp's habanero hot sauce on the filling before wrapping the burrito closed. But, this is all just personal taste on the seasoning level...it's a great recipe to start with, bland enough for people who don't like super spicy, but able to be added to.
I think you could do a lot with this, but it's great as-is. You could add shredded chicken or pork to the mix if you wanted a meaty filling, you could add roasted corn, you could make the burritos with rice filling along with the bean filling, a la Chipotle, etc.
Quick,easy cleanup, too.
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Very good recipe! I doubled it, and we made a number of smaller-size burritos out of it. We...