Black & White Burritos
(adapted from the ingredients list on the Black & White Burritos made by Seward Coop)
Makes 4-6 Burritos (depending on the size of your tortillas)
2-3 cups cooked rice
2 T. oil
1 can (15 oz.) black beans, drained & rinsed
1 can (15 oz.) diced tomatoes (optional)
1 tsp. cumin
1 tsp. corriander
2 chipotle peppers in adobe sauce (or 1 jalepeno), chopped
1 clove garlic, crushed
salt & pepper to taste
6-8 oz Monterey Jack or Pepper Jack cheese, shredded
1/2 c. chopped cilantro
2 scallions (green onions), chopped
a spritz of lime juice (opt.)
4-6 large tortillas (as large & as fresh as you can get)
Have the rice already cooked and warm.
Heat oil in sauce pan. Add beans, cumin, corriander, peppers, garlic, salt & pepper. Heat gently; you want the beans to get warm, not mushy. If the mixture seems too dry, add a spritz of lime juice to moisten. [Lately I’ve been extending the beans by adding a can of diced tomatoes and cooking them longer to evaporate most of the moisture.—LD]
Warm/soften the tortillas by stacking, covering with a damp paper towel or plastic wrap, and zapping in the microwave for 30-60 seconds. [If you prefer, you can wrap them in foil and warm them in the oven. However, make sure they do not dry out.]
Set up an assembly line of your ingredients. Each tortilla will get a big spoon of rice, a slightly smaller spoon of the bean mixture, a big pinch of shredded cheese, and a sprinkle of cilantro and scallions. The amounts will be determined by the size of your tortilla (leave enough room to wrap) and your taste preferences.
Fold over one side of the tortilla, pull the mixture toward you, bend in the two sides, and roll the bundle together.
You can eat these as is, or warm them briefly (just long enough to melt the cheese) in microwave (90 sec each), toaster oven, oven, or skillet.
Added note about tomatoes on May 15, 2010.
Copyright © 2008, Lucinda DeWitt