From my friend, Brooke, who got this recipe from Whole Foods and made it for me one night. It's the fact that these are baked that made them memorable -- it adds a nice finishing touch to the whole combination.
Black Bean Burritos
Serves 6
2 to 2 1/2 cups (cooked) black beans, drained
1 fresh tomato, chopped
3 green onions, coarsely chopped
1/4 fresh cilantro, chopped
1 garlic clove, crushed
3 tablespoons lime juice
1/4 cup canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon hot sauce
sea salt, to taste
ground pepper, to taste
Fixins for Burritos
2 packages flour tortillas
2 ripe hass avocados, mashed
2 cups cooked rice
1/2 grated Monterey Jack or soy cheese
In a large bowl mix together the beans, tomato, green onion, and cilantro. Set aside.
In a small bowl, combine the garlic and the lime juice. In a slow, steady stream whisk in the oil until the dressing has emulsified. Combine the lime dressing and bean mixture. Stir in the crushed red pepper and hot sauce. Season with salt and freshly ground pepper.
Preheat the oven to 350°F. Soften the tortillas briefly in the oven; remove from oven.
Spread on the avocado, followed by the cheese, rice, and bean mixture. Roll up the tortillas and arrange on a baking sheet. Place in the oven and heat through for 15 minutes or until the cheese has melted.
Sunday, June 22, 2008
Saturday, June 14, 2008
Black Bean & Corn Tortillas
Okay, last one from Williams-Sonoma for now, I promise. I just want to have these recorded so I don't lose them. And anyone who has come to know me in recent years knows that I absolutely fell in love with black beans while on my mission.
This is another with a lot of dairy (the pizza had a lot it seemed) but I think they could be reworked to be dairy-free or close to it for anyone eating more vegan (and/or that can't handle dairy the way they used to, like me).
(This recipe calls for cotija cheese, an aged Mexican cheese with a somewhat dry texture. Feta is a fine substitute.)
Ingredients:
2 Tbs. vegetable oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. salt
3 1/2 cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tomatoes, chopped
1 lb. Monterey jack cheese, shredded
6 oz. cotija or feta cheese, crumbled
2 to 3 jalapeños, seeded and diced
2 Tbs. chopped fresh cilantro
12 flour tortillas
Sour cream for serving
Salsa for serving
Directions:
In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.
Prepare a medium-hot fire in a grill. Set a Pizza-Que on the grill (or any kind of flat plan that heats well on grill) and preheat according to the manufacturer's instructions.
Place 2 tortillas on the Pizza-Que. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Close the lid and cook, turning the quesadillas once, until browned, about 2 minutes per side.
Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.
This is another with a lot of dairy (the pizza had a lot it seemed) but I think they could be reworked to be dairy-free or close to it for anyone eating more vegan (and/or that can't handle dairy the way they used to, like me).
(This recipe calls for cotija cheese, an aged Mexican cheese with a somewhat dry texture. Feta is a fine substitute.)
Ingredients:
2 Tbs. vegetable oil
1 red onion, diced
3 garlic cloves, minced
1 tsp. salt
3 1/2 cups fresh or frozen corn kernels
1 can (15 oz.) black beans, drained and rinsed
2 tomatoes, chopped
1 lb. Monterey jack cheese, shredded
6 oz. cotija or feta cheese, crumbled
2 to 3 jalapeños, seeded and diced
2 Tbs. chopped fresh cilantro
12 flour tortillas
Sour cream for serving
Salsa for serving
Directions:
In a large sauté pan over medium heat, warm the oil. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic and salt and cook for 2 minutes more. Transfer the onion mixture to a large bowl. Add the corn, black beans and tomatoes and let stand until cool, about 20 minutes. Stir in the Monterey jack and cotija cheeses, the jalapeños and cilantro.
Prepare a medium-hot fire in a grill. Set a Pizza-Que on the grill (or any kind of flat plan that heats well on grill) and preheat according to the manufacturer's instructions.
Place 2 tortillas on the Pizza-Que. Spread about 3/4 cup of the black bean mixture on each tortilla, then top each with another tortilla. Close the lid and cook, turning the quesadillas once, until browned, about 2 minutes per side.
Transfer the quesadillas to a cutting board and cut each into quarters. Serve immediately with sour cream and salsa. Repeat to assemble and cook the remaining quesadillas. Serves 6.
Grilled Zucchini & Basil Pizza(s)
Also stolen from Williams-Sonoma.com -- I love zucchini and basil together and this looks like an amazing way to combine the two. Now I just need a woodfire outdoor oven. ;) But I'm sure you could work this in an in-home oven if need be or just on a basic grill, with some creativity. Click here for a basic pizza dough recipe. Or head over to Trader Joe's and grab some whole wheat dough (or even crust) ready to go (not a bad option for us lately).Ingredients:
1 green zucchini, sliced 3/16 inch thick
1 yellow zucchini, sliced 3/16 inch thick
1 Tbs. Parmesan dipping and drizzling oil, plus more for brushing
Salt and freshly ground pepper, to taste
Two 10-inch pizza dough rounds
4 oz. mozzarella cheese, grated
1/2 lemon
1 oz. ricotta salata or goat cheese
6 large fresh basil leaves, minced
Directions:
Preheat a beehive pizza oven according to the manufacturer's instructions.
In a bowl, stir together the green and yellow zucchini, the 1 Tbs. oil, salt and pepper. Let stand for 5 minutes, then drain off the excess liquid.
Place 1 pizza dough round on a floured pizza peel. Lightly brush the dough with oil. Sprinkle half of the mozzarella on the dough and top with half of the zucchini.
Transfer the pizza to the oven, tapping the peel lightly to release the pizza. Bake until the cheese has melted and the crust is golden, 8 to 10 minutes, rotating the pizza occasionally to ensure even browning.
Transfer the pizza to a cutting board and squeeze a few drops of lemon juice over the pizza. Grate or crumble half of the ricotta salata over the pizza and sprinkle with half of the basil. Cut into slices and serve immediately. Repeat to cook the remaining pizza. Makes two 10-inch pizzas.
Charred Corn Salad
Great idea for summertime grilling and bbqs --- I stole it from Williams-Sonoma.
-2 Tbs. fresh lime juice
-1 Tbs. fresh orange juice
-1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
-2 tsp. salt
-1 garlic clove, minced
-1/2 tsp. honey
-1/4 c. plus 2 Tbs. olive oil
-6 ears of corn, husks and silks removed
-1 can (15 oz.) black beans, rinsed and drained
-2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish
-2 c. cherry or grape tomatoes, quartered
-1/2 c. diced jicama
-1/4 c. diced red onion
In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. salt, garlic, honey and 1/4 c. oil until smooth. Set vinaigrette aside.
Prepare hot fire in grill or preheat grill pan over high heat.
Rub corn with 2 Tbs. oil and 1 tsp. salt. Grill corn, turning occasionally, until charred in spots, 10-15 mins. Transfer to platter.
When corn is cool enough to handle, remove kernels from cobs; place kernels in large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stire until well combined. Garnish with cilantro leaves. Serve salad at room temperature. Serves 6-8.
-2 Tbs. fresh lime juice
-1 Tbs. fresh orange juice
-1 tsp. diced chipotle chili in adobo, plus 1 Tbs. adobo sauce
-2 tsp. salt
-1 garlic clove, minced
-1/2 tsp. honey
-1/4 c. plus 2 Tbs. olive oil
-6 ears of corn, husks and silks removed
-1 can (15 oz.) black beans, rinsed and drained
-2 Tbs. chopped fresh cilantro, plus cilantro leaves for garnish
-2 c. cherry or grape tomatoes, quartered
-1/2 c. diced jicama
-1/4 c. diced red onion
In bowl, whisk together lime juice, orange juice, chipotle chili and adobo sauce, 1 tsp. salt, garlic, honey and 1/4 c. oil until smooth. Set vinaigrette aside.
Prepare hot fire in grill or preheat grill pan over high heat.
Rub corn with 2 Tbs. oil and 1 tsp. salt. Grill corn, turning occasionally, until charred in spots, 10-15 mins. Transfer to platter.
When corn is cool enough to handle, remove kernels from cobs; place kernels in large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion and vinaigrette; stire until well combined. Garnish with cilantro leaves. Serve salad at room temperature. Serves 6-8.
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