• Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde

    Ingredients

    Black beans

    Yield: 8 burritos

    • Ingredients
      Amount
    • Canola oil
      3 Tbsp.
    • Shallot, peeled and minced
      1 ea.
    • Garlic cloves, peeled, finely chopped or crushed through a garlic press
      2 ea.
    • Serrano pepper, stemmed and seeded
      1 ea.
    • Chili powder
      1 tsp.
    • Cumin
      1 tsp.
    • Salt
      ½ tsp.
    • Water
      ¼ cup
    • Black beans
      5 cups

    Cheese mixture

    • Ingredients
      Amount
    • Jalapeño, pickled, minced
      ¼ cup
    • Mozzarella, grated
      1 cup
    • Cheddar cheese, grated
      1 cup

    • Ingredients
      Amount

    • Ingredients
      Amount
    • Salsa VerdeFlour tortillas, 8"
      8 ea.
    • Brown rice, cooked
      2 cups
    • Onions, diced
      as needed
    • Tomatoes, diced
      as needed
    • Iceberg lettuce, shredded
      as needed

    Salsa Verde

    Yield: 3 cups

    • Ingredients
      Amount
    • Tomatillos, husked and washed
      2 lb.
    • Jalapeños, stems removed
      2 ea.
    • Garlic cloves, small
      3 ea.
    • Cumin
      1 tsp.
    • Cilantro, woody stems removed, washed, shaken dry
      ½ cup
    • Canola oil
      1 Tbsp.
    • Salt
      1 Tbsp.

    Method

    1. For the black beans: In a large sauté pan over medium heat, heat the oil until shimmering.
    2. Add the shallot and cook, stirring often, until softened, about 4 to 5 minutes.
    3. Add the garlic, serrano pepper, chili powder, cumin, and salt, and cook for about 1 more minute.
    4. Add the water and the beans to the mixture, and bring to a boil.
    5. Once boiling, decrease the heat to medium-low and simmer, uncovered, for about 10 minutes. Remove from the heat and cool completely.
    6. For the cheese mixture: In a small bowl, combine the jalapeños, mozzarella, and cheddar and mix to incorporate.
    7. To assemble the burritos, spread ¼ cup of the bean mixture in the center of the tortilla, add ¼ cup of brown rice, and top with some ¼ cup of the cheese mixture. Top with some onions, tomatoes, and lettuce. Roll up the burrito. Wrap in individual foil wraps and chill until ready to serve.
    8. To serve, heat the wrapped burritos in a 375°F oven for 15 to 20 minutes. Serve immediately with salsa verde on the side.

    Salsa Verde

    1. Place the tomatillos and jalapeños in a small saucepan. Pour in enough cold water to barely cover. Bring to a boil and cook until the jalapeños are soft and the tomatillos are tender, about 10 minutes. Remove from the heat and let stand for 10 minutes to finish cooking the tomatillos.
    2. Drain the tomatillos and jalapeños. Put the tomatillos, jalapeños, garlic, and cumin in a blender jar. Blend a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro.
    3. Heat the oil in a pan over medium heat. Pour in the contents of the blender. Bring to a simmer and simmer until lightly thickened, about 10 minutes. Season with salt.
    4. The sauce can be stored in the refrigerator for up to 3 days.
    5. Reheat over low heat before serving.