The first time I saw this recipe it didn't appeal to me at all. Goat cheese and burritos don't seem like they could go together. But the idea grew on me and we gave it a try. Loved it. The tangy cheese is brilliant with the beans and tomatos.
This is a very fast and low maintenance recipe. Other than cooking some rice there's only a bit of chopping and less than 10 minutes of cooking.
I altered the original recipe slightly - I'd say you could get 4-6 nice sized burritos out of this.
Goat Cheese Burritos
adapted from Vegetarian Planet by Didi Emmons
1 tb oil
1 bunch of green onions, washed well and finely chopped
4 cloves garlic, minced
3/4 tsp ground cumin
3 tomatos, chopped
2 cups cooked rice
1 can black beans drained and rinsed
soft goats cheese (2 or more tb per burrito)
Heat the oil in a medium skillet over medium high heat. Add the green onions, garlic and cumin to the pan and cook, stirring often for 5 minutes. Meanwhile in another medium pan, heat the black beans and a couple of tablespoons of water over medium heat until hot. Drain off the water. Add the tomatos to the onion mixture and cook 2 minutes more. Stir in the rice.
Spread the goats cheese on the tortillas. Spoon the rice mixture on top of the cheese and top with beans. Add salsa and sour cream if desired. Roll up and dig in.