Categories: Mexican
Ingredients
- Roasted Salsa with Mint and Cilantro:
- 4 plum tomatoes
- 1 jalapeno, halved
- 1 small onion, cut into 3 slices
- 3-4 sprigs of mint
- cilantro, handful
- salt
- Spicy Black Beans:
- 1 tbsp olive oil
- 1 jalapeno, chopped
- 2 garlic cloves, chopped
- 1 medium onion, chopped
- 2- 15 oz cans black beans
- 2 tbsp chopped cilantro
- 1 tsp ground cumin
- salt
- 1 tsp hot sauce
- Chicken, Red Peppers and Chorizo:
- 1 tbsp olive oil
- 3/4 lb chicken tenders, diced
- 1 tsp chili powder
- salt
- 2 garlic cloves, chopped
- 1 red bell pepper, chopped
- 1/2 lb chorizo, diced
- 12 burrito-size flour tortillas
- Refried Beans:
- 2- 15 oz cans spicy vegetarian refried beans
- 4 oz can sliced jalapeno
- 1 tsp garlic powder
- Toppings and Sides:
- sour cream, grated pepper jack, scallions, wedged limes, salsa, shredded white smoked cheddar, romaine
Directions
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Salsa:
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Add whole tomatoes and jalapeno, skin side down, and thick slices of onion to a pan over high heat. Allow them to char on all sides, then add to food processor. Pulse grind with mint and cilantro. Season with salt. Pour salsa into a strainer, drain off liquid and transfer to a dish.
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Beans and Chicken:
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Heat 2 nonstick skillets over medium-high.
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In the first, add oil, jalapeno, garlic and onion. Saute 2-3 minutes, add black beans, cilantro, cumin, salt and hot sauce. Reduce heat to low and simmer.
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In the second skillet, add oil, and when hot, chicken. Season with chili powder and salt and lightly brown meat 2-3 minutes. Add garlic, red peppers and chorizo, and saute 5-6 minutes, then reduce to low.
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Char and soften tortillas by heating them over hot flame, 15 seconds on each side. Place tortillas near stove and line up toppings and sides. Serve fillings directly out of pans.
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Refried Beans:
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Combine refried beans with jalapenos and garlic powder and heat in a bowl in the microwave. Loosely cover bowl with plastic wrap. Microwave for 2-3 minutes, stirring occasionally.