Smokey Black Bean & Cheddar Burrito with Baby Spinach
Recipe By Maryellen Driscoll
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.
Nutritional Information (per serving): Size: based on four servings; Calories (kcal): 510; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 6; Protein (g): 19; Monounsaturated Fat (g): 10; Carbohydrates (g): 63; Polyunsaturated Fat (g): 4; Sodium (mg): 1020; Cholesterol (mg): 15; Fiber (g): 9
- 4 burrito-size (9- to 10-inch) flour tortillas
- 15 grape tomatoes, quartered lengthwise (from 1 pint)
- 2 tablespoons fresh lime juice; more as needed
- ¼ cup chopped fresh cilantro
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- ¼ cup raw pepitas (optional)
- 1 teaspoon seeded and minced chipotle plus 1 teaspoon adobo sauce (from a 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
- 1½ ounce baby spinach (about 1½ cups)
- ¼ to ½ cup sour cream (optional)
- 1. Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.
- 2. Meanwhile, in a small bowl toss the tomatoes with 1 tablespoon of the lime juice, about 1½ tablespoons of the cilantro, and a generous pinch of salt. Set aside.
- 3. If using the pepitas, heat 1 tablespoon 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.
- 4. Return the pan to medium heat. Add the remaining 1 tablespoon olive oil. (Or if not using pepitas, heat the 2 tablespoons 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.
- 5. 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 2½ tablespoons cilantro and 1 tablespoon lime juice.
- 6. 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.
- 7. Working with one tortilla at a time, spread about ¼ of the beans along the bottom third of a tortilla. Top with ¼ of the spinach, and sprinkle with about ¼ 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.
From “Fine Cooking” 85, pp. 84a, April 2, 2007.