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.

We've been getting our veg box for 18 months and we always look forward to our delivery. It's like Christmas every time, opening the box and finding what we've got! The seasonality and range is always good.

— Rachel

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