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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Tasty but not family friendly--for kids, serve the chipotle chiles on the side as a smoky sauce. To compensate for the lost flavour by holding the chipotles (I love these but they are a bit much for little palates), start beans by sauting half a finely chopped onion, to which you will add 1Tbsp ground ancho chili powder with the cumin (I reserve the fat from cooking bacon...freezes beautifully...so a tsp of this will amp up smokiness). A couple of drops of liquid smoke will also work to give you smokiness for those who don't like their food too spicy. I also liked adding cooked potatoes to the burritos for "heft"
Oh la la! This is fantastic: spicy, crunchy, smoky, and tangy. Easy to make, vegetarian, and delicious. This is my go-to meal when I want something good, but quickly.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?