Black Bean And Carrot Burritos With Cilantro
serves 2-4
This is a filling vegetarian burrito. Try a creamy guacamole or spicy salsa on the side, or inside, for some extra flavor.
1 15-ounce can black beans, rinsed and drained
4 medium carrots, diced
4 green onions, white and tender green parts, thinly sliced
1/2 cup coarsely grated Monterey Jack
1/2 cup chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon ground cumin
2 teaspoons ground coriander
salt and pepper
4 large flour tortillas
prep: 10 minutes
total: 40 minutes
baking dish
grater
1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the beans, carrots, onions, cheese and cilantro.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots and 1/2 the green onions and leave them alone to brown, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 2-4 minutes.
3. Add the black beans and 1/4 cup of water, and simmer until most of the water is gone, 2-4 more minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.
2. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the carrots and 1/2 the green onions and leave them alone to brown, 2-4 minutes. Sprinkle in the cumin and coriander. Cook, stirring occasionally, until the spices are toasted and the vegetables soften, 2-4 minutes.
3. Add the black beans and 1/4 cup of water, and simmer until most of the water is gone, 2-4 more minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot. Mix together the remaining cheese and green onions. Remove the burritos from the oven and sprinkle the cheese and green onion mixture over the burritos. Put them back in the oven for another 5 minutes or so, until the cheese melts.
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