Monday, February 13, 2012

Spicy Black Bean Chilitos by Colleen Guenther

Picture to come. This is a very easy recipe that tastes soooo good. I generally have all of these ingredients on hand so it's a definite go to when in a pinch and when I don't want to spend hours in the kitchen.... you know how that goes.

What you need:
Sonoma Organic Wraps (if you had not have them, they are the bomb!)
1 can of black beans
Shredded Mexican Cheese
1 tsp of Mexican oregano
2 garlic cloves minced
1/2 jalapeno minced
sprinkle of cayenne
1/2 chopped white onion
handful of chopped cilantro
salsa (I like to mix tomatillo and tomato salsa). Frontera tomatillo salsa rules!

First, put your black beans in a saucepan and add your Mexican oregano, garlic and cayenne. Stir and cook on medium for 5-8 minutes. Place your tortilla in a warm pan and let the one side warm for a minute or two. Flip, then sprinkle, all over, your cheese, onions, cilantro and jalapeno. Then, add your black bean mixture, drain out the sauce, on 1/2 of your tortilla. Then, spoon your salsa(s) over the black bean half. Then, start rolling your tortilla up, don't burn your fingers, starting on the side that the black beans are located. Keep on rolling the tortilla up, folding the tortilla into itself until you cannot roll anymore. Hold with both hands to enjoy!

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