The Organic Kitchen: Black Bean Burrito with Chili Lime Yogurt & Roasted Tomato Coulis

{I know its been a while for more stories from the kitchen...welcome Jonathan back and be sure to try out his amazing food!}

Ingredients:

½ Quart Plain Organic Yogurt (I like to drain it so it’s thick or cheat and use Liberté Mediterranean)

Fresh Cilantro (add parsley optional)

1 Lime

4 Roma Tomatoes

2 Organic Bell Peppers

¼ Spanish Onion

2 Cloves of fresh Garlic

8 Large Tortillas

2 Cans of Organic Black Beans

Cumin, Chilies, Chili Powder, Basil, Organic Sea Salt or Himalayan Cheese (I like extra old white cheddar)

Fresh Corn Seasonally or Canned Baby Corn Butter (mmm butter)

Tomatoes: Half tomatoes vertically, set cut-side-up in a roasting pan, spritz with olive oil and bake @ 350F for 1 hour or until skin splits. Let stand 15 minutes, remove any burnt skin (you may prefer all skin removed) then smash it all up or blend lightly in a food processor. A hand blender works well for this. Lightly season it with salt.

Peppers: Julienne peppers (slice thin), drizzle with olive oil and sprinkle with basil. Toss together and roast in the oven with your tomatoes to desired doneness. Stir once. I look for a little charring to start (expect 20-30 minutes).

Yogurt: To yogurt add ½ Tsp. cumin, minimum 2 Tbsp. chopped Cilantro, Juice from 1 lime and organic sea salt to taste (expect ½ tsp.). Mix thoroughly and let stand.

Refried Beans: Drain and rinse beans, and add together with ¾ can of water in a food processor. Liquify (remember that scene from Gremlins?).

In a large skillet heat frying oil (I like grapeseed) and brown ¼ Spanish onion diced, 2 large cloves of garlic diced and 1/2 Tsp. of crushed chilies. Add bean mix, 1 Tsp. Cumin and 1 Tsp. Chili Powder. Stir constantly over medium heat. Once mixture begins to thicken add ½ tsp sea salt (or Himalayan salt), 1-2 Tbsp. Chopped Cilantro and 1-2 Tbsp. of Chopped Parsley. Continue stirring until mix thickens to a paste (Think peanut butter).

Burritos: Spread bean mix liberally over tortillas leaving ½ inch from the edges. Sprinkle on some roasted peppers. Roll like a carpet. Lay burritos on a cookie sheet with the seam facing down, put a couple slabs of cheese on top. Bake until cheese melts and starts to brown.

Corn: Seasonally Roast fresh corn and dress with butter mixed with chili powder.

Alternatively, drain 2 cans of baby corn. Heat a little grapeseed oil in your skillet (gotta love cast iron for this) add a Tbsp. of butter (absolutely not margarine – that crap will kill you!!) this will prevent your butter from burning, toss in corn and sprinkle with chili powder, shake around to coat evenly and fry it till it’s brown.

Slap it all onto a plate – drizzle the burritos with 2 sauces, I like sliced cucumber with this – chop some cilantro and parsley and sprinkle over the top. Viola!

Trust me lads, you won’t complain about them being vegetarian; although, anyone near you for the next 24 hours might!

*Fast food tip: Double the batch, freeze ‘em, just pull them out in the morning, add cheese and bake!