Wednesday, April 13, 2011

Green Chile Smothered Rice and Bean Burrito


I love roasting things. Tomatoes and Green Chilies are at the top of my list.

We also found corn starch the other day at E-Mart. So, I set to making this green chili knowing I could roast my peppers and thicken the sauce if need be.


Chili - Roast at about 350-400 degrees 5-6 green chilies and 2 red onions (if you have tomatoes, throw a couple of them in as well).  Roast for 20-30 minutes or until fragrant and wilted. With a bit of broth, green tea or beer - run the veggies through a food processor, season with salt, pepper, cayenne, cumin, and cilantro. Heat on stove top, add liquid if needed or cornstarch if necessary.

Burritos - Prepare 2 cups of black beans and about 2 cups of rice; season as desired. Fill flour tortillas with a few spoonfuls of beans and rice, top with shredded cheese - heat in the oven until a little crispy on the outside and warm and delicious on the inside. Top with chili.

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