Vegetarian Burritos

Ingredients

2 tablespoons olive or vegetable oil

1 whole onion medium, diced small

2 cloves garlic large cloves, minced

1 whole jalapeño or habanero pepper fresh, minced

1 whole bell pepper diced

1 teaspoon ground cumin

2 to 3 teaspoons ground chili powder to taste

2 tablespoons tomato paste

14 ounce can diced tomatoes

2 to 3 teaspoons Kosher salt to taste

2 15.5-ounce cans black, red, or pinto beans drained and rinsed

1 1/2 cups corn kernels fresh (from 2 ears), canned and drained, or frozen (no need to thaw)

5 ounces baby spinach roughly chopped

1 whole lime, halved

1 cup cotija cheese crumbled

8 ounces monterey jack or pepper jack cheese about 2 cups, coarsely grated

8 whole large burrito-sized flour tortillas

N/A Hot sauce to taste

Equipment

skillet

microwave

foil or plastic wrap

Directions

Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the ingredients begin to soften, 3 to 4 minutes.

Add the cumin, smaller amount of chili powder, and tomato paste, and cook for 1 minute. Add diced tomatoes and let simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes.

Taste the mixture and add salt; I find I need between 2 to 3 teaspoons kosher salt to get the level right but adjust it to your taste. Add last 1 teaspoon chili powder if needed for your desired heat level.

Add the corn and spinach and stir until the spinach has wilted and everything is warm. Taste for seasoning again and adjust as needed.

Remove from heat and squeeze the juice of half the lime over the mixture, then the second half if you like more. Let cool slightly while you get ready to assemble your burritos.

Assemble your burritos: If your tortillas are unbendy from the package, you can warm them briefly in a dry skillet or for 15 seconds in the microwave to soften them. If they seem dry, I might spritz them lightly with water before warming.

Arrange first tortilla on counter and spoon about 3/4 cup of the filling in the lower third, closest to you. Sprinkle with 1/4 cup jack cheese and 2 tablespoons cotija. Fold the bottom of the tortilla over the filling, fold in the sides, and roll it up, setting it to cool seam side-down. Repeat with remaining tortillas, filling, and cheese.

To eat right away: Heat a skillet with a thin layer of oil over medium heat and add burritos you’re ready to eat. Cook until browned and crisp on both sides and dig in.

To freeze for later: Wrap burritos individually in foil or plastic and pack in a freezer bag with all air pressed out.

To reheat from frozen in an oven: Heat oven to 375°F. Heat foil-wrapped burrito for 40 to 50 minutes. Stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm, the burrito is too. If not, give it more time.

To reheat from frozen in a microwave: Unwrap burrito and microwave on a plate for 3 to 5 minutes, turning over once midway. Stick a toothpick or skewer into the center of a burrito and keep it there for 10 seconds. If the toothpick is warm, the burrito is too. If not, give it more time.

For extra crisp once warmed, follow the skillet instructions under “To eat right away.