Saturday, January 7, 2017

Beans and Greens Burrito with Lime and Chile

My sister-in-law got me the cookbook A Modern Way to Cook for Christmas, and I am loving it! The photos are beautiful and the recipes are really creative and inspiring.  Below is a recipe for fantastic Mediterranean-Mexican fusion burritos -- nothing authentic about it, but these are really delicious all the same.  Warm tortillas are stuffed with lime-spiked black beans, wilted kale, and simple versions of freshly made salsa and guac.  Salty feta is the perfect complement to these ingredients, and you can optionally add steamed brown or white rice if you like to make the burritos more filling.  This dish has a lot of components, so it's a nice one to make with other folks in the kitchen (or make some of the components ahead of time) -- but, the extra work is well worth it.  Yum!

Beans and Greens Burrito with Lime and Chile (adapted from A Modern Way to Cook)
Serves 4, easily multiplied

Fill warm flour tortillas with:

Lime-Chile Black Beans: melt coconut oil in a pot, and saute minced garlic and red chile until browned.  Add a small spoonful of smoked paprika, and then stir in the juice of one lime and one or two cans of black beans, drained and rinsed.  Season with salt.  Let bubble for 10 minutes or so, smashing some beans with the back of a spoon.

Lime-Oregano Kale: melt coconut oil in a large skillet, and add one bunch of kale, stemmed and chopped, along with a pinch of oregano, the zest of one lime, and a pinch of salt. Cook until wilted, stirring often.

A couple of handfuls of minced cherry tomatoes mixed with the juice of half a lime, chopped cilantro, and a little salt.

Two mashed avocados, mixed with  the juice of half a limechopped cilantro, and a little salt.

Steamed rice

Crumbled feta cheese

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