These filling ingredients get bound with Monterery Jack cheese in a burrito that won't fall apart even on the run. If you don't have time to roast a poblano, substitute canned green chilies. Wrap this burrito in parchment paper to eat on the go.
Course Main Course
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
3/4cupcooked or canned black beans, drained
1/2cupfresh or frozen corn kernelsorganic
2tablespoonssalsa verde, plus additional to taste
1cupshredded Monterey Jack cheese
1roasted poblano, skinned, seeded and slicedor canned green chilies
2smallcooked red potatoes, thinly sliced
Heat the beans and corn kernels in a pot on the stove top or in a bowl in the microwave. Combine with the salsa and taste for seasoning. (Just don't add too much salsa if you're taking this on the go.)
Heat the tortillas on a griddle over medium heat. Sprinkle one third of cheese down the middle of the tortillas. Divide the bean and corn mixture over the cheese.
Add a layer of potatoes onto each burrito, sprinkle them with the salt and add another third of the cheese.
Top with sliced of poblano and the rest of the cheese. Fold the tortilla up and over the filling and heat until the cheese is melted.
To quickly cook the potatoes, I microwave them for about 4 minutes.