Thanks to The Network Niche and Vidalia Onion for partnering with me on this sponsored campaign. As always, all opinions are my own.
Did you know that the Vidalia Onion, Georgia’s official state vegetable, is only available annually from mid-April through mid-September across the country? This year Vidalia season officially kicked off on April 12th, 2017. We love our Vidalia sweet onions and they are our go-to onion of choice when cooking with onions. We love the sweet flavor and versatility of the onion variety that was accidentally discovered in 1930s and use the Vidalia onion in everything from frittatas to Shepherd's Pie and in burritos to enchiladas. Unless there's an explicit reason for another varietal, it gets a Vidalia onion.
About once a week, we make bean burritos. They're tasty, easy, and good for you, too! Our kids ask to make them so they are a perfect meal for a busy week night and one that our kids can help with. Anytime we can have the kids in the kitchen helping to cook, that's a win for me!
Easy Bean Burritos
- 1 tbsp. Extra Virgin Olive Oil
- 1/2 Vidalia Onion, medium sized, chopped
- 1 can Pinto Beans, drained and rinsed
- 1 tsp. Ground Cumin
- Tortilla wraps
- Heat extra virgin olive oil in a sauté pan over medium heat.
- Sauté Vidalia Onions over until they become clear.
- Add pinto beans and cumin.
- Stir over medium heat until beans are heated through and start to breakdown, but before they become mushy.
- Remove from heat and serve in a tortilla with desired toppings such as avocado, cheese, tomatoes, cilantro, and hot sauce.