February 22, 2010

Potato and Black Bean Burritos with Fresh Salsa

Belgian Burritos! So not really, but I'm really missing Mexican and Tex-Mex foods. I even bought a casserole dish just for this. Well the casserole was advertised as being on sale, but I couldn't understand the Dutch well enough to read that I needed to have 8 Carrefour (the local grocery chain) stamp/tickets to get the "sale" price. Sara - You would LOVE this dish. Miss you lots.  Make the salsa first so the flavors can steep.

For the burritos
1 large baking potato (or 2 medium sized ones, or 4-6 small ones), diced and cooked. Sweet potatoes are even better in this dish than regular potatoes.
2 cups black beans cooked, or 1 can black beans, rinsed and drained
1 package 8" tortillas (this made enough for 8 burritos)
1 cup shredded cheddar, you can use more or less if cheese is your thing (use monterey jack or whatever yummy US mexican cheese blend you can find)
1/2 cup onion, chopped (you can use the other half in the salsa)
2 cloves garlic, chopped and divided (1 clove in the potatoes, the other in the black beans)
2 tsp cumin, divided (1 tsp in the potatoes and the other in the black beans)
1 tsp ancho chili powder or regular chili powder, divided (yep, same as above)
pinch cayenne
salt to taste
1/2 of a lime (probably one of the halves used to make salsa)

Ingredients for the salsa
3 ripe tomatoes, finely chopped
1 large green bell pepper, finely chopped
2 T chopped onion
1 large garlic clove chopped
1/4 cup cilantro, chopped
1 avocado, diced
1 jalapeno, seeded and deveined, and chopped
juice of 2 limes
salt to taste

  1. Heat oven to 350 F, and oil a casserole dish.
  2. Cook potatoes either in microwave or boil them. Once done cooking, add in 1 tsp cumin, salt, pinch cayenne, 1/2 tsp of ancho chili powder, and 1 garlic clove. Mash together and set aside. Adjust seasonings if necessary. You can reserve some of the cooking water to make the mashing easier. 
  3. In a saucepan, heat 1 tsp olive oil over medium heat and add onion and the other garlic clove. After 5 minutes, add in cumin, salt, and ancho chili powder. 
  4. Next, add in black beans and stir to combine, adding water if it gets too dry. Squeeze 1/2 a lime over the black beans, stir and set aside. Adjust with salt and pepper if necessary.
  5. Meanwhile, set out tortillas to warm in the oven to soften them up. Once warm, like a burrito, layer the tortilla with potatoes, cheddar cheese, and black beans. Roll up and place in casserole dish. Bake for 10-15 minutes. 
For the Salsa
  1. Combine the tomatoes, garlic, onion, bell pepper, jalapeno, lime juice and salt. Mix well. You may need more or less lime juice, so squeeze in 1 lime, then taste and adjust. 
  2. Stir in cilantro and avocado. Adjust seasoning with salt if needed.
  3. Serve with burritos.
And one last pica:
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