Smoky Black Bean & Cheddar Burrito with Baby Spinach
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
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.
Serve with Cilantro-Lime Guacamole
plus tortilla chips or fresh vegetables for dipping. And make a refreshing pitcher of Watermelon Agua Fresca
nutrition information (per serving):
based on four servings;
photo: Scott Phillips
From Fine Cooking 85
, pp. 84a
April 2, 2007