Meatless Monday: Cheesy Two-Bean Burrito Pie
We had some friends visiting from Madison this weekend and the sole focus of our time together was eating and drinking. Oh, and you know, sightseeing. We enjoyed a vast array of interesting courses at Spoon and Stable on Friday night (after making a reservation two months in advance, of course), consumed more tamales than we had room for on Saturday at Midtown Global Market, completed the requisite Minneapolis brewery crawl (including Sociable Cider Werks, obvi), fulfilled our protein needs for the next month at Butcher & the Boar on Saturday night, and brunched at Harriet Brasserie on Sunday. And we mustn't forget coffee stops (Spyhouse NE and Five Watt) and donut shops (Bogart's was sold out and we just barely made it to Glam Doll).
This is a pretty typical schedule when friends come to visit, squeezing in as much as we can in a short period of time, making appearances in all areas of the city and exhausting ourselves (and our stomachs) entirely. As you know, I enjoy my Meatless Mondays, but after eating what felt like an entire boar this weekend, a meatless Monday is downright necessary. Now a cheesy bean burrito pie doesn't sound like the lightest Meatless Monday, but it's loaded with fiber (especially if you use whole wheat tortillas) and you could add any vegetables you like. The tomatoes and green onions on top freshen it up, as well. It makes for the most delicious (and enviable) leftovers for lunch the next day, too!
Cheesy Two-Bean Burrito Pie
Serves: 2-4
Preparation Time: 45 minutes
Ingredients:
1 tsp. olive oil or butter
1/2 red onion, diced
1 15-oz. can black beans, rinsed & drained
1 15-oz. can pinto beans, rinsed & drained
1 tbsp. ground cumin
1 tsp. smoked paprika
1 tsp. dried Mexican oregano
1/2 c. water or broth
2 tbsp. adobo/chipotle sauce
1.5 c. shredded cheese, divided (Mexican blend or some other cheese that melts well)
salt, to taste
3 8-in. flour tortillas (I used whole wheat)
1/2 c. sweet corn kernels (I used frozen)
1 tomato, diced
5-6 green onions, green parts sliced
1/2 c. your favorite salsa (nothing too chunky - I used local Salsa Lisa's Roasted Chipotle)
diced avocado & Greek yogurt, to serve
Method:
1. Preheat oven to 425 degrees. In a large sauce pot, heat olive oil or butter. Once shimmering, add diced onion Saute until the onion is just becoming transluscent. Add rinsed and drained beans to the pot, along with the cumin, paprika, oregano and chipotle sauce. Stir and continue to saute in the pot.
2. After about 5 minutes, add water or broth to pot and stir again. Let beans cook and smash them slightly with the back of your spoon/spatula every so often. You'll want the beans to become somewhat smooth (like refried beans), but still leave some texture and chunks. Once just about to this point, stir in half of the shredded cheese and remove from heat. Salt as needed.
3. Spray a pie pan with cooking spray. Place one tortilla in the pan. Spread half the bean mixture on the tortilla and then top with the corn, half the green onions, and half of the diced tomatoes. Place another tortilla on top of this and press down slightly. Spread the rest of the bean mixture on top of the tortilla and then top with another tortilla, pressing down slightly again. Pour the salsa on top of the top tortilla, spreading it around to the edges. Sprinkle the rest of the shredded cheese on top, along with the rest of the tomatoes and green onions.
4. Place assembed burrito pie oven. Bake until the cheese turns melty and golden, about 20 minutes. Top with diced avocado and Greek yogurt.
