Thursday, February 10, 2011

Bean and cheese burrito (ultra-deluxe edition)


  • spinach
  • tortillas
  • butter
  • cabot extra sharp cheddar
  • onion
  • bell pepper, orange (red also ok)
  • adzuki beans
  • sour cream
  • cilantro


  1. Cook and season the adzuki beans (some mix of turmeric, coriander, and cumin would be good; don't over-do it).  You can also cheat by heating canned beans in a covered bowl in the microwave.  Trader Joe's Cuban Black Beans would work well here.
  2. Sauté the onions in olive oil for about five minutes, or longer to keep them carmelizing.  
  3. Add the bell pepper, cover.  Cook for two or three minutes to let the pepper steam.
  4. Put the onion/pepper mixture into a bowl, cover and set aside.
  5. Melt butter in the pan on medium-low heat.
  6. Put the tortilla in the pan with cheese in the center.  Cover until cheese is melted.
  7. Put the tortilla on a plate.  Add some beans.  Add some onion/pepper mix.   Add a handful of spinach.  Add a couple of spoonfuls of sour cream.  Maybe add more salt and pepper.  Tear off a few cilantro leaves and sprinkle in.
  8. Fold like a burrito -- bottom up, then roll the sides up.
  9. Eat.  Goes well with beer, (as pictured:  New Belgium Mothership Wit with tangerine slice.  So good).

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