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.
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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.
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.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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