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Burrito Bar
Ingredients
12 burrito size flour tortillas Black Bean filling 1 tablespoon vegetable or olive oil, 1 turn of the pan 1 jalapeno, seeded and chopped 2 cloves garlic, chopped 1 medium onion, chopped 2 cans black beans, drained 2 tablespoons chopped cilantro, a palm full 1 teaspoon ground cumin, eyeball it in your palm
1 teaspoon cayenne pepper sauce
Coarse salt
!Chicken and Chorizo Filling
1 tablespoon vegetable or olive oil, 1 turn of the pan
3/4 pound boneless chicken breast tenders, diced
1 teaspoon dark chili powder
Coarse salt, to your taste
2 cloves garlic, chopped
1 red bell pepper, seeded and chopped
1/2 pound chorizo, casing removed and diced
Roasted Salsa
4 plum tomatoes
1 jalapeno pepper
1 small onion, peeled and cut across into 3 thick slices
3 or 4 sprigs fresh mint leaves
Handful cilantro leaves
Coarse salt
Green Onion Sour Cream:
2 cups sour cream
1 lime, juiced and zested
3 scallions, sliced
2 tablespoons cilantro leaves, a handful, optional – parsley can be substituted
Instructions
Heat 2 nonstick skillets over medium high heat.
In the first, add 2 tablespoons oil, jalapeno, garlic and onion for black beans.
Saute 2 or 3 minutes, add beans and seasonings and cayenne pepper sauce.
Reduce heat to low and simmer.
In the second skillet, add oil and chicken.
Season chicken with chili powder and salt and lightly brown the meat, 2 to 3 minutes.
Add garlic, red peppers and chorizo and saute 5 to 6 minutes
reduce heat to low.
For salsa
heat a skillet over high heat. Add whole tomatoes and a seeded jalapeno, skin side down, and the thick slices of onion. Allow the tomatoes, pepper and onion to char on all sides. Add blackened tomatoes, pepper and onions to a food processor. Pulse grind the salsa with mint and cilantro leaves. Season salsa with coarse salt.
Char and soften tortillas
by holding them over hot burner 15 seconds on each side. If you do not have gas burners, heat your dry skillet you used for salsa and cook tortillas 1 at a time in the pan 15 seconds on each side.
Green Onion Sour Cream:
Combine all ingredients in a food processor and process until the sour cream is pale green and scallions are finely chopped. Serve with burritos.
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