Best of Pure Green | Bean Burritos
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This is probably one of my favourite Organic Kitchen recipes to date (just ask Erin, the photographer)—Jonathan made it again for friends this past weekend and I was reminded of just how good it is, so I thought I would share it again here (and that same friend requested the recipe, so here it is Kelly!). Making your own refried beans is surprisingly easy, just don't walk away from the pan while cooking. It has a nasty habit of exploding all over the stove-top if it's overheated, so just be patient and stir away. You can cook the refried beans ahead of time so when it comes to serve this dish all you have to do is assemble and bake. Let us know if you decide to try this recipe out, you'll be so, so glad you did. YUM!!! Bound to become a family classic.
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INGREDIENTS
- ½ Quart Plain Organic Mediterranean Style Yogurt
- Fresh Cilantro
- 1 Lime
- 4 Organic Vine-ripened Tomatoes
- 2 Bell Peppers
- ¼ Spanish Onion
- 2 Cloves fresh Garlic
- 8 Large Tortillas
- 2 Cans Organic Black Beans
- Cumin, Chilies, Chili Powder, corriander, Organic Sea Salt or Himalayan
- Cheese (Monterey Jack or old white cheddar)
- Fresh Corn Seasonally or Canned Baby Corn
- Butter
Tomatoes: Trim the stem off the top of the tomatoes, set cut-side-up in a roasting pan, sprinkle with dried oregano, spritz with olive oil and sprinkle with coarse mineral salt. Bake @ 350F for 45min or until skin splits. Let stand 15 minutes.
Peppers: Coarsely dice or julienne and roast using the same process as the tomatoes.
Yogurt: To yogurt add ½ Tsp. cumin, minimum 2 Tbsp. chopped Cilantro, juice from 1 lime and organic sea salt to taste (expect ½ tsp.). Mix thoroughly and let stand.
*Tip: If you can’t find thick Mediterranean (Greek) yogurt try draining regular yogurt through cheese cloth to remove excess liquid. This will take a little while.
Corn: drain 2 cans of baby corn. Heat a little organic grapeseed/canola/sunflower oil in your skillet (gotta love cast iron for this) add a Tbsp. of butter, toss in corn and sprinkle with chili powder, shake around to coat evenly and fry until brown. Alternatively, roast fresh corn and serve with a chili powder infused butter.
Refried Beans: Drain and rinse beans, and add together with ¾ can of water in a food processor. Liquify.
In a large skillet heat a small amount of organic (I like grapeseed but canola, sunflower also work) and brown ¼ Spanish onion diced, 2 large cloves of garlic diced and 1/2 Tsp. of crushed chilies, or 1 small fresh chili. Add bean mix, 1 Tsp. Cumin and 1 Tsp. Chili Powder. Stir constantly over medium heat. Once mixture begins to thicken add ½ tsp sea salt (or Himalayan salt), 1-2 Tbsp. Chopped Cilantro. Continue stirring until mix thickens to paste.
Burritos: Spread bean mix liberally over tortillas leaving ½ inch from the edges. Sprinkle on some roasted peppers. Roll like a carpet. Lay burritos on a cookie sheet with the seam down and put a couple slabs of cheese on top. Bake until cheese melts and starts to brown.
Serve with yogurt, roasted tomato and fried corn. Try a fresh cucumber salad as a side.
*Tip: Double the batch, freeze, and just pull them out when needed. Add cheese and bake!
RECIPE by Jonathan MacKay, PGM Food Editor
PHOTOGRAPHS by Erin Monett of Ever Images Photography
