{ Black Bean Burritos with Ancho Chile Rice } Serves 4 I While beans are cooking, prepare rice and begin peppers.
Black Bean Burritos with Ancho Chile Rice
To prepare rice: Prepare according to package instructions, substituting vegetable broth for water and adding chili powder.
In this recipe, we are using both the cilantro stems and leaves: the stems in the beans and the leaves in the burritos.
To roast peppers: Oil peppers and place them on a baking sheet. Broil peppers, turning often with tongs to char on all sides. Once they are charred, place peppers in a paper bag. Shake peppers in the bag to remove most of the char. Let peppers sit in the closed bag for 10 minutes. Remove peppers from the bag and dry with paper towels. Seed peppers and cut in strips.
For beans: 1 tablespoon canola oil ½ medium onion, finely chopped 1 (15 ½-ounce) can black beans, rinsed and drained 1 teaspoon ground cumin 1 tablespoon finely chopped fresh cilantro stems ½ teaspoon kosher salt 1 cup Manischewitz All Natural Vegetable Broth For rice: 1 cup instant rice Manischewitz All Natural Vegetable Broth 1 teaspoon ancho chili powder For peppers: 3 poblano peppers Olive oil For assembly: 4 (8-inch) tortillas, any variety 2 cups Les Petites Fermieres Shredded Cheddar
To assemble: Place tortillas on a plate, covered with a damp paper towel. Heat in the microwave for 20 seconds. Lay tortillas out on a work surface. Evenly distribute the black bean mixture among the tortillas, leaving 2 inches around the perimeter. Layer cheese, poblano strips, tomatoes, cilantro leaves, and rice on top of the beans. To make burritos: Fold in the sides to meet in the middle; then roll up the burrito, starting from the bottom. Cut burritos in half and place, seam-side down, on dinner plates. Serve with sour cream, guacamole, and salsa in small bowls on the side.
2 medium tomatoes, coarsely chopped 4 tablespoons torn fresh cilantro leaves 1 (16-ounce) container regular or low-fat sour cream 1 (8-ounce) container guacamole 1 (12-ounce) jar mild salsa
To prepare black beans: Heat oil in a large sauté pan over medium heat. Add onions and cook for 8 minutes. Add black beans, cumin, cilantro stems, salt, and broth; mix well. Cover and let cook for 15 minutes over medium heat, until most of the broth is absorbed. Mash beans with a potato masher.
Recommended Wine: Capcanes Peraj Petita (Tempranillo/Grenache blend) This Mexican-inspired dish can handle a red wine, but go for one that is medium in body with good fruit and acidity.
77