In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
This week, we’re featuring a favorite of reader Stanley Cohen, who likes this recipe for its simplicity and fresh flavors.
It’s also fairly adaptable based on what you have available, and whatever toppings you like best.
“One can substitute almost any bean (pintos, pink, kidney, except chickpeas) and make your own salsa,” Cohen said in an email. “I prefer yellow cheese and sharp if available. Other toppings include sour cream, minced scallions, chopped cilantro.
“Forming the burritos improves after your first one; practice makes perfect! One can always substitute leftover meat … or chicken in place of the beans.”
Cohen said he likes to go the chunky route when it comes to his guacamole.
“I usually don’t mash the avocado, onion and tomato or puree them,” he aid, “rather nicely chop each so you can taste each ingredient’s flavor.”
If you’re a side-dish person (and, really, who isn’t?), Cohen said the baking time offers a perfect opportunity to whip up a little something extra to go with.
“While the burritos heat in the oven, you can prepare the guac or other toppings, a salad, and other sides as well.”
Once the prep work is done, the rest is a breeze, he said. What’s more, it will appeal to everyone in the family.
“Folks of all ages seem to enjoy it,” he said.
EASY BLACK BEAN BURRITOS WITH GUACAMOLE
Serving size : 4
Preparation time: 20 minutes
Tacos:
16 ounces of your favorite store-bought tomato salsa
8 10-inch flour tortillas
2 cups cooked and drained black beans (about 15-ounce can)
1 cup finely chopped red onion
1 cup grated sharp cheese or more, divided
Guacamole:
1 large or two small avocados, peeled and chopped
1/2 cup red onion, minced
1/2 cup tomatoes, chopped
1 lime, juiced (or 2 tablespoons lime juice)
Salt to taste
Garlic powder to taste
Dried cilantro to taste
Make guacamole: Mix together avocado, red onion and tomato. Add and lightly stir in lime juice. Add and lightly stir in salt, garlic and cilantro. Set aside.
If made before serving, store and refrigerate in a small bowl pressing down over the guacamole with a cover of plastic wrap.
Preheat the oven to
375 degrees.
Wrap the tortillas in a paper towel and microwave for 45 seconds to warm them and make more pliable. Spoon about a cup or more of the salsa over an 8-by-10-inch baking dish.
Assemble the burritos: Add to each burrito wrap about two heaping tablespoons of beans, one heaping tablespoon of onion and 1 heaping tablespoon of cheese. Fold one side over the filling; then fold in the outer corners; and then roll over the remaining part of the tortilla wrap to make a rectangular-shaped burrito.
Place the burrito into the baking dish. Continue as directed with the remaining tortilla wraps.
Spoon the remaining salsa evenly over the burritos. Sprinkle over the remaining cheese and onion. Cover the dish with aluminum foil.
Bake 35 minutes. Then uncover the dish and bake an additional 10-15 minutes until the cheese is melted and slightly browned and the sauce is bubbling.
Serve the burritos warm topped with the guacamole. Feel free to serve additional condiments: Sour cream or yogurt, sliced scallions, chopped fresh cilantro.
Recipe Adapted from Jane Brody’s “Good Food Cookbook”
