Spicy Bean Burrito

by Gianna Dinuzzo
Spicy Bean Burrito


· 2 cans pinto beans
· 1 onion, finely diced
· 2 garlic cloves, minced
· 1 yellow pepper, finely diced
· 2 serrano peppers, seeded and minced
· 2-4 yukon gold potatoes, chopped and cooked(optional)
· 1 teaspoon cumin
· salt/pepper to taste
· 6-8 whole wheat tortillas
· ½ cup shredded cheese
· ½ cup plain greek yogurt or sour cream
· ¾ cup salsa verde (recipe provided)
· 1 avocado, sliced
· 4 tablespoons cilantro, stemmed

For the salsa verde(Makes 2-3 cups):
· 1 pound tomatillos, husked, stemmed, and halved
· 2 garlic cloves
· ½ onion, chopped
· 2 Anaheim peppers, stemmed and seeded
· 1 jalapeno, stemmed and seeded
· 1 tablespoon apple cider vinegar
· 2 tablespoons lime juice
· ¼ cup cilantro (coriander), stemmed
· 1 teaspoon honey
· ½ teaspoon cumin
· ½ teaspoon salt


Heat a drizzle of olive oil with the garlic over medium-low heat. Add onions and peppers, then cook until wilted, about 8-10 minutes. Stir in beans, potatoes(if using), and cumin/salt/pepper. Simmer for about 10 minutes, mashing beans slightly. Add water or olive oil as needed for a thick, saucy base. Once bean filling is well combined and heated, spoon bean mixture onto center of each tortilla, along with remaining ingredients. Fold, roll, and enjoy!

For the salsa: Preheat oven to 475 degrees. Roast tomatillos (cut side down), peppers, onion, and garlic for 15 minutes. In a food processor, puree all ingredients leaving it slightly chunky. Allow salsa to sit for a few hours or refrigerate overnight before serving.

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