Monday, January 14, 2008

Smoky Black Bean & Cheddar Burrito with Baby Spinach

We decided to change up our regular burritos and try this recipe from Fine Cooking magazine. We liked it a lot. While it naturally has a lot of similarities to our other burritos (beans, tomatoes, sour cream, cheese...tortillas), it's different in that it doesn't have rice and it is much spicier from the chipotle. The spinach is a nice addition as well. We both agreed that we would make this again when we want a change from the other burrito recipe and when we're wanting something spicy.

We did not use pepitas because I didn't think it was worth it, and I subbed green onions for the cilantro (which was a good decision). We also used chile-flavored tortillas from Trader Joe's, which are awesome.

This picture sucks. I should have cut one of the burritos in half or something. We're still trying to figure out how to take good pictures of food. Sorry!!
taco flavored kisses

Smoky Black Bean & Cheddar Burrito with Baby Spinach
Fine Cooking, April 2007

4 burrito sized (9 to 10 inch) flour tortillas
15 grape tomatoes, quartered lengthwise (from 1 pint)
2 tablespoons fresh lime juice; more as needed
1/4 cup chopped fresh cilantro
Kosher salt
2 tablespoons extra virgin olive oil
1/4 cup raw pepitas (optional)
1 teaspoon seeded and minced chipotle plus 1 teaspoon adobo sauce (from can of chipotles en adobo)
3/4 teaspoon ground cumin
1 19-ounce can black beans, drained and rinsed
½ cup grated sharp Cheddar cheese
1-1/2 ounces baby spinach (about 1-1/2 cups)
1/4 to ½ cup sour cream (optional)

Heat oven to 250 degrees F.

Wrap the tortillas in aluminum foil and warm in the oven.

Meanwhile, in a small bowl, toss the tomatoes with 1 tablespoon of the lime juice, about 1-1/2 tablespoons of the cilantro, and a generous pinch of salt. Set aside.

If using the pepitas, heat 1 tablespoon olive oil and the pepitas 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 tablespoon of olive oil (or if not using the pepitas, heat the 2 tablespoons of oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 tablespoons water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half the beans with a fork. Stir in the Cheddar cheese and the remaining 2-1/2 tablespoons cilantro and 1 tablespoon lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon 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.

Yield: 4 servings

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