Mexican · Dinner
Charred Poblano and Bean Burrito
Burrito de Frijoles, Queso y Rajas
Norteno vegetarian burrito of refried pinto beans, charred poblano strips, sauteed white onion, and melted queso Chihuahua rolled into a warm flour tortilla with Mexican rice, salsa verde, and cilantro.
$
12 minsPrep
23 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
620Calories
18gProtein
24gFat
78gCarbs
4gSugar
8gFiber
850mgSodium
25mgChol
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Instructions
1
Prep
Husk and rinse 6 tomatillos. Stem 2 serrano chiles. Finely chop 1/2 onion for refritos, mince 2 garlic cloves. Thinly slice 1/2 onion for rajas. Measure 120g raw rice, 2 tbsp tomato paste, 240ml stock. Shred 120g queso Chihuahua. Chop 1/4 cup cilantro. Drain and measure 400g cooked pinto beans with 120ml cooking liquid.
2
Char
Char 4 poblano chiles over a flame 8-10 minutes, turning every 2 minutes until blackened. Steam covered 5 minutes. Peel under cold water, stem, seed, slice into 1cm strips. While poblanos rest, char tomatillos and serrano in a dry skillet over medium-high 5-6 minutes until blackened, then blend with 2 tbsp cilantro and 0.5 tsp salt until coarsely textured.
3
Toast
Heat 1 tbsp oil in a saucepan over medium 1 minute. Add rice, toast 2 minutes. Stir in tomato paste 30 seconds. Add stock and 0.5 tsp salt, bring to a boil. Reduce to low, cover, cook 14 minutes. Rest covered off heat until plating.
4
Build 1
Heat 1 tbsp oil in a heavy skillet over medium 1 minute. Add refritos onion, cook 3 minutes until softened. Add garlic, cumin, oregano, 1 tsp salt, cook 30 seconds. Add beans and liquid, mash 4-5 minutes until thick and creamy. Transfer to a bowl.
5
Build 2
Heat remaining oil in the same skillet over medium-high 1 minute. Add rajas onion, cook 3 minutes until soft. Add poblano strips and 0.5 tsp salt, toss 2 minutes to warm through.
6
Wrap
Warm both flour tortillas over a flame 30 seconds per side until pliable. Lay on a board. Spread half the refritos in a 4cm strip down the centre of each tortilla. Layer rice, rajas with onion, queso Chihuahua, and salsa verde on top of each. Fold sides in, roll tightly from bottom.
7
Plate
Cut each burrito on a diagonal. Top with remaining cilantro. Serve with lime wedges and extra salsa verde alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) pinto beans, cooked
- 2 tbsp neutral oil
- 0.5 white onion
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine salt
- 120ml (1/2 cup) bean cooking liquid or water
- 4 poblano chiles, fresh
- 120g (4.2 oz) white rice, raw
- 2 tbsp tomato paste
- 240ml (1 cup) vegetable stock
- 6 tomatillos
- 2 serrano chiles
- 6 tbsp fresh cilantro
- 2 tsp fine salt
- 2 flour tortillas, large
- 120g (4.2 oz) queso Chihuahua, shredded
- 1 lime