Broccoli And Red Bean Burritos
serves 2-4
Broccoli, red beans, Monterey Jack and plenty of fresh cilantro make a satisfying, fiber-rich filling for this hearty burrito.
1 pound broccoli, cut into bite-size pieces
1 (24-ounce) can red beans, rinsed and drained
1/2 cup Monterey Jack, coarsely grated, plus more to taste
2 teaspoons olive oil
1/8 teaspoon freshly ground black pepper
1 cup fresh cilantro, chopped, plus more to taste
2 large flour tortillas
prep: 15 minutes
total: 30 minutes
large sauté pan
baking dish
1. Preheat the oven to 350F and put the rack in the middle position. Prep the broccoli and the beans. Grate the cheese.
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil shimmers, add the broccoli. Cook the broccoli for a couple of minutes, stirring it occasionally, until it absorbs some of the olive oil and begins to cook.
3. Add a splash of water to the pan, season it with the pepper, and continue cooking until the broccoli is bright green and tender when you stick a knife in it, about 6-8 minutes. Toss in the beans to warm for a minute or so at the end, then remove the pan from the heat.
4. Put the tortillas directly onto the oven rack until they’re soft and easy to work with, about 30 seconds.
5. Drizzle a little olive oil into a baking dish and use a paper towel to coat the bottom and sides.
6. Spoon equal amounts of the filling into the center of each tortilla, then top with cheese and cilantro. Fold one side of the tortilla over the filling, tuck in the two sides, then fold the tortilla over the rest of the way to close it and seal in the ingredients.
7. Put the burritos in the baking dish seam side down. Sprinkle the tops with any remaining cheese. Bake the burritos until the filling heats through and the cheese melts, about 13-15 minutes.
