My friend Nadia celebrated her birthday on Saturday. Here are a few things to know about her:
- She lives in Toronto, so I was sending her my birthday wishes via phone. (The pic above is from our trip in January 2010 to Rio de Janeiro and Buenos Aires.)
- She does wicked imitations. Just thinking about her imitating the poor fast food vendor in the Buenos Aires airport who was trying to find me — to return my Visa…whoops — yelling out, “Meeee-Chellll! Meeee-Chelll!” makes me laugh.
- Perhaps most relevant to our blog post today, she’s a holistic nutritionist who happens to be an amazing cook.
We discussed this Bon Appetit recipe, which she found on Epicurious, while eating a healthy meal of fish, rice and beans in Rio. (They know what they’re doing with beans.) She said this was one of her favourite meat-free recipes and, after the trip, sent it along with a message saying, “deeeeeeeeeelicious!!”
I hadn’t tried it until Saturday, when I made it in honour of Nadia’s birthday. It was great, and almost better the next morning, when I scrambled an egg and added that to the mix for a breakfast burrito.
Chipotle Black Bean Burritos
- 3 tbsp olive oil
- 1 medium-size red onion, chopped
- 1 tbsp chili powder
- 1 15-ounce can black beans, drained
- 1/2 cup frozen corn kernels, thawed
- 1/3 cup plus 3/4 cup purchased chipotle salsa
- 1 avocado, halved, peeled, pitted, diced
- 6 tbsp chopped fresh cilantro
- 4 10- or 12-inch-diameter flour tortillas *I used Dempster’s Ancient Grains tortillas
- 1 cup crumbled queso fresco or feta cheese
Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; saute until onion softens, about 4 minutes. Stir in beans, corn and 1/3 cup salsa. Reduce heat to medium-low, cover and cook 10 minutes to blend flavours, stirring often. Season filling to taste with salt and pepper.
Stir together remaining 3/4 cup salsa, diced avocado and 2 tbsp cilantro in small bowl.
Heat tortillas one at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface. Spoon filling onto centres of tortillas, dividing equally. Top each with 1 tbsp cheese and 1 tbsp cilantro. Fold two sides in over fililng, then roll up burrito from unfolded edge. Place one burrito, seam side down, on each of four plates. Top with avocado-salsa mixture and remaining cheese.
These burritos will be added to my rotation of quick, healthy dinners, because the recipe was simple and the result was, in the birthday girl’s words, “deeeeeeeeeelicious!!”