Smoky Black Bean & Cheddar Burrito with Baby - TopicsExpress


Smoky Black Bean & Cheddar Burrito with Baby Spinach foodloversrecipes Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch. 4 burrito-size (9- to 10-inch) flour tortillas 15 grape tomatoes, quartered lengthwise (from 1 pint) 2 Tbs. fresh lime juice; more as needed 1/4 cup chopped fresh cilantro salt 2 Tbs. extra-virgin olive oil 1/4 cup raw pepitas (optional) 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo) 3/4 tsp. ground cumin 1 19-oz. can black beans, drained and rinsed 1/2 cup grated sharp Cheddar 1-1/2 oz. baby spinach (about 1-1/2 cups) 1/4 to 1/2 cup sour cream (optional) Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven. Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss. Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2-1/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency. Working with one tortilla at a time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito. Serving Suggestions Serve with Cilantro-Lime Guacamole plus tortilla chips or fresh vegetables for dipping. Fine Cooking Posted: Amanda Conradie
Posted on: Fri, 26 Sep 2014 05:20:53 +0000

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