January 12, 2013

Black-Bean Burritos

adapted from Dinner: A Love Story: It all Begins at the Family Table, by Jenny Rosenstrach

The recipe in the book calls for 2 cans of black beans and a minuscule amount of corn (1 cob). We make them with less bean and more corn. They are delicious! I think the key pieces are the pickled onions and the fact that they get fried before serving to heat them, give them a crispy crust, and seal all the goodness in. 

3 T red wine vinegar
2 T sugar
1 t salt
1/2 small onion, thinly sliced
3 T vegetable oil + more
1 garlic clove, minced
3 scallions, chopped
1 t ground cumin
1/2 jalapeno pepper, minced
salt and pepper
1 15-oz. can black beans, rinsed and drained
kernels from 4 ears fresh corn or 2 C frozen
6 8-in. whole-wheat tortillas
2 large handfuls grated cheddar cheese
handful finely chopped cilantro
toppings for the table: sour cream, salsa, lime wedges

Quick pickle the onions: Bring vinegar, sugar, 2 cups water, and salt to a boil in a small saucepan. Add onion and simmer, uncovered, about 3 minutes. Drain. (Can be done ahead.)

Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic, scallions, cumin, jalapeno, and salt, and pepper and cook, stirring, about 1 minute. Stir in beans, mashing them with back of wooden spoon. Add 1/3 C water and cook, stirring, until most of the liquid is absorbed, about 5 minutes. Toss in corn and remove from heat.

Lay out all 6 tortillas. Spread the bean filling across middle of each, leaving some space at both ends. Sprinkle each with cheese, pickled onions, and cilantro. Fold tortillas to close tightly. Heat more oil in (same) large skillet over medium-high heat. Add 3 burritos at a time, seam side down, and fry until lightly browned on underside, about 2 minutes. Turn over and fry until golden, another 2 minutes. Repeat with remaining burritos and serve with toppings on the side.

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