In this installment of Mexicali cuisine, I offer you a version of a classic; the burrito. There are so many variations in making a burrito, from breakfast (i.e. huevos rancheros style), to a lunch, snack, or a full meal accompanied with rice, and potatoes. This Black bean burrito features the classic Mexican vegetables: red bell peppers, peppers, tomatoes, onions, garlic, beans, jicama, and of course, spices to add flavor. While the variations of the burrito can fill cook books upon cook books, the way to make them is quite simple. Whether you’re grilling the vegetables, using boiled or refried beans, adding salsa layering or going sans salsa, the instructions are clear and simple. 1. Cook the vegetables (always, always garlic first, then onions!) 2. Season them while cooking 3. Add remaining vegetables/spices/cheese topping and mix, mix, mix.
For the fulfillment they provide, burritos are a valuable dish to master. One burrito can take a mere 15 minutes to make if you’re in a hurry, and if you’ve got time, a large mixture can last days without losing flavor. Because of their special ability to deliver a full meal-sized punch with little effort and money, they make a convenient dish. Versatility, like with nearly all Mexican and Mexicali cuisine is essential, so nearly all the ingredients listed below can be swapped out for convenience, experimentation, or taste. So while you can go the Mexicali route and stuff your burrito with peppers, jicama, corn etc, you can always go the traditional Mexican way and simply use two ingredients: beans and rice or potatoes or fish, etc. Whatever makes you and your stomach happy.
- ½ chopped onion
- 2 garlic cloves, minced
- 4 small ripe tomatoes, chopped
- 1 Serrano chile pepper, or any other hot chile, chopped
- 3 teaspoon rice vinegar
- sprinkle of salt, to taste
- 1/4 tsp black pepper
- 1/4 tsp oregano
- Dice up the vegetables
- Mix together in a small bowl
- sprinkle pepper, salt, and vinegar in another small bowl
- Blend the vegetable and the vinegar mixture together and set aside to cool
Black Bean Burrito
- ½ white onion, diced
- 2 garlic cloves, chopped
- 1 red bell pepper, chopped
- 1/2 (8oz of a 15oz can) can of black beans, or 1 ½ cup of boiled black beans
- 1 tsp black pepper
- 1 tsp salt
- 2 tsp paprika
- 1/4 tsp red pepper flakes pepper
- ½ Serrano chili pepper
- 1 can diced tomatoes
- ⅓ cup of diced jicama
- 1 tortilla
- ½ cup shredded mozzarella cheese
- Dice the vegetables.
- Fry garlic for 30 seconds on medium high heat.
- Add onions and spices, cook for 3 minutes, or until the onion begins to become translucent.
- Add red bell peppers, jicama, and Serrano pepper, mix well and cook for 3-5 more minutes. Stir frequently to reduce burning.
- Add beans, tomatoes and cook on low heat for 5 minutes, let is stand, do not mix often.
- Add cheese, and cook for 1 minutes, or until the cheese has melted.
- Turn off heat, let the beans mixture sit for a 5-7 minutes. Then, add about 1/3 cup of it on a heated tortilla, wrap it up, and layer 1/4 cup of salsa on the burrito.
- Done and Done! Enjoy the meal!