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