Every Tuesday, Sweetnicks challenges us to *up* our nutritional awareness with her wonderful ARF/5-a-day event. My entry this week is a spicy and filling burrito that manages to pack a nutritional punch, using two antioxidant-rich foods, kidney beans and black beans; a salsa containing raspberries (another ARF-rich food) and a bunch of fresh colorful veggies.
It all started when my best friend M returned from a trip to Texas bearing foodie gifts (the best kind of gifts in my book, and this girl knows it!). The goodies consisted of a big bag of assorted dried chiles and a bottle of Mrs. Renfro's Raspberry Chipotle Salsa. Hmm...raspberry and chipotle...girl, what were you thinking?? I decided to give the salsa a chance anyway.
A. Beans mixture: Soak 1/2 cup kidney beans + 1/2 cup black beans overnight. Cook the beans till tender. Mash the beans adding a clove of garlic (minced), some salt and one chipotle chile (toasted and ground to a powder; this stuff is hot, so adjust amount to your taste).
B. Vegetable mixture: Heat 1 tsp olive oil in a skillet. Saute 1 onion, 1 green pepper, 1 yellow pepper, 1 zucchini (all cut into cubes) till the veggies are tender. Season with some salt and pepper.
C. Store-bought items:
Flour tortillas, warmed
Salsa (I used Raspberry-Chipotle)
Monterey Jack cheese, shredded
Assemble the tortillas as shown in the picture. Serve with more salsa to dip in. This stuff is sooo good, and equally good for you! The smoky chipotle flavor permeates the beans and jazzes them up. The over-stuffed tortilla is very filling and I needed just one for my dinner. The sweet raspberry provides a delightful contrast to the spice. If this were not enough, this is a good fridge-cleaning recipe, and any left-over odds and ends of veggies can be used up to make the veggie mixture. And now I am addicted to that raspberry-chipotle stuff. Somebody help!