Burritos with a Twist

Burritos with Black Beans & Salsa Verde
With a twist- I used turkey meat to put into along with the beans and vegetables for filling.
SERVES 12

This is not a difficult meal to make, but it does require some prep work. Since you can make so many at once, it is fun to cook this with friends. Any leftovers can easily be frozen for a quick meal later.

First, you will prepare the toppings and filling, then you will assemble the burritos and put them in the oven. You can pre-heat your oven to 400 degrees before you start.

1. Pickle the onions

• 1 red onion, halved and very thinly sliced 
• Juice of 1 lime 
• A pinch of flaky sea salt

Add the red onion to a small bowl with the lime juice a pinch of sea salt, then massage together with your hands until they start to become a bright pink color. Put to one side to lightly pickle while you prep the other ingredients.

2. Make the Mexican Salsa Verde

• 1/4 cup feta or vegan-style feta cheese
  
• 1/2 bunch cilantro, leaves picked
• 3-4 tablespoons olive oil zest and juice of 1 lime
• 1 green chili
• 1/4 cup of nonfat Greek yogurt 

Combine ingredients into a food processor with the rest of the ingredients and blitz until you have a deep green, slightly creamy salsa. Season to taste, then set aside for serving. 

3. Prepare the filling
BLACK BEANS:

• 2 x 15-ounce/400 g cans of black beans (or 3 cups/ 1¼ pounds/500 g home-cooked beans)
  
• 1 teaspoon cumin seeds
  
• 1/2 bunch cilantro- stalks and leaves chopped
  
• 1 teaspoon smoked paprika
• 1 green chili, finely chopped
• Olive oil

Cover the bottom of a pan with olive oil over medium heat. Add the beans, followed by the other ingredients, and stir until fragrant and well-combined.

TACO MEAT:

• 1 1/4 lbs of meat of your choice 
• 1 medium yellow onion
• 2 cloves of garlic 
• 2 tbsp of olive oil
• 1 tbsp chile powder 
• 1 tsp each of garlic power, onion power, cumin, paprika 
• 1 tsp salt

Sauté onions in olive oil over medium heat until translucent, then add garlic until fragrant, about 2 min. Add the meat, cook through on med-high heat, then add seasonings. Remove the meat from the pan and cook the vegetables next.

VEGGIES: use whatever you have on hand. I used the following, but broccoli, Brussel sprouts, and celery also work well.

• Zucchini
• Carrots
• Yellow peppers
• Carrots

Chop vegetables. Sauté over medium high heat with 1 tbsp of olive oil until tender. Salt and pepper to taste. Then set aside.

4. Assemble the burritos

• ​12 or more flour or whole wheat tortillas

I warmed up the tortillas with a little olive oil to make them soft and easy to wrap.
Add 3/4 cup filling to each tortilla and top with salsa. Line them up on a baking tray. Spray with olive oil.

5. Cook and serve
Put your trays of burritos in the oven for about 10 on 400 degrees.
Serve the burritos while they are warm, topped with salsa verde, pickled red onions, thinly sliced radish, a squeeze of lime juice, cilantro, and a crumble of the feta cheese.

To freeze, individually wrap with parchment paper and foil.