Smoky Black Bean Burrito

Debbie Martell October 30, 2009

Ingredients

• 4 tortillas, (9-10")
• 15 grape tomatoes
• 2 tbsp fresh lime juice
• 1/4 cup chopped cilantro
• 2 tbsp extra virgin olive oil
• 1/4 cup raw pepitas
• 1 chipotle pepper
• 1 tsp adobo sauce
• 3/4 tsp ground cumin
• 1 can black beans (19 oz)
• 1/2 cup sharp cheddar, grated
• 1 1/2 cups baby spinach
• 1/4-1/2 cup lite sour cream
• Kosher salt

Preparation

1. Preheat oven to 250 degrees.
2. Wrap the tortillas in aluminum foil and warm in the oven.
3. Slice 14 grape tomatoes into quarters, lengthwise.
4. Remove seeds and mince 1 teaspoon of chipotle pepper.
5. Drain and rinse 19 ounce can of black beans.
6. Grate 1/2 cup of sharp cheddar cheese.
7. In a small bowl, toss the 14 quarted grape tomatoes, 1 tablespoon of the lime juice, 1 ½ tablespoons chopped cilantro and a generous pinch of salt.
8. Set aside.
9. Toast 1/4 cup raw pepitas (over the stove, with 1 tablespoon of the extra-virgin olive oil) until they begin to brown.
10. Remove from heat.
11. Return the pan to medium heat and add the remaining tablespoon of oil.
12. Add 1 teaspoon minced chipotle, 1 teaspoon adobo sauce, and 3/4 teaspoon of ground cumin.
13. Stir to blend into oil.
14.  Add 19 ounces of drained and rinsed black beans and 2 tablespoons of water to the pan, stirring to blend.
15. Simmer until warmed through, (about 2 minutes.)
16. Reduce heat to low, stir in 1/2 cup grated sharp cheddar cheese and remaining cilantro and 1 tablespoon of lime juice.
17. Season to taste with salt.
18. Working with one tortilla at a time, spread about ¼ of the black beans along the bottom third of the tortilla.
19. Top with ¼ of the spinach, and ¼ of the tomatoes and pepitas.
20. Add a little lime juice and sour cream to the top, if you like.
21. Fold the bottom edge over the filling, fold in the sides and roll up the burrito.

Tags: Food, Dinner, Cooking, Recipes, Lunch

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