White Bean Burritos 

White Bean Burritos are super easy to whip up.  Cooked Great Northern beans or Navy beans are quickly mashed, seasoned with cumin, chili powder, salt and pepper, then heated up like refried beans.  I could totally see this as a healthy snack dip or eaten as a filling for tacos, chalupas and, yes, burritos.

For folks accustomed to eating Pinto beans or red beans in your Tex-Mex treats, you may think the Northern or Navy beans don't have enough "bean" flavor.  That's what I thought the first time I attempted to make tacos using them.  The second time, I cooked them up like I would a pan of traditional refried beans.  Mixed with a topping of cooked red bell pepper, onions and a few spicy jalapenos, they turn into a tasty alternative.

I ran this recipe through the Kid Approval Process, using my two plus a kid from the hood.  EVERY ONE gave a thumbs up and Max went back for seconds.  He claimed he liked them MORE than the regular kind.  I, personally, wouldn't go that far, as I am a die hard pinto bean refried bean eater.  However, as I said before, using the Northern bean shakes it up a bit.  I want to play around some more with this recipe.  I feel it could be more exciting.  Today's version is purely for the kiddos, picky eaters, and mild spice consumers.

HERE'S ALL IT TAKES

this makes 4 to 5 small burritos

• 1 small onion, sliced into rings
• 1 small bell pepper, sliced the same thickness as the onion
• 1 tablespoon bacon drippings (essential seasoning in refried beans)
• 3 cups cooked Great Northern or Navy beans
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• salt & fresh pepper to taste
• flour tortillas, fajitas size
• jalapenos, sliced (totally optional)
• cheddar cheese, grated

In a medium fry pan over medium heat, heat a little canola oil and cook the onion and bell pepper until soften, 5 to 7 minutes. Remove from pan, set aside and keep warm.

Using the same pan, warm the bacon drippings, add in the chili powder and cumin, then add in the beans.  If you're using canned beans, pour in the whole can, liquid and all. Carefully use a potato masher to mash about 3/4 of the beans into a thick consistency.  If you need to,  add a little water if the bean mixture is still too thick.   Salt and pepper to taste.  Cook the beans on medium heat for 7 to 10 minutes until they have thicken back up, stir often to keep from sticking to pan.  Remove from heat and allow to cool for a few minutes.  The refried beans will thicken the more they cool down.

Meanwhile, prep your burrito building station. Warm the tortillas, either in the microwave on medium power for 20 to 40 seconds, or in the oven set to 250ºF degrees for a minute or two.  You pick. Grate the cheese, get out the jar of jalapenos...

Allow everyone to build their own burritos and you're ready to eat!