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.

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Mexican

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

12 minsPrep

23 minsCook

35 minsTotal

EasyLevel

🥤Agua de Horchata 🍷Pinot Noir

Nutrition per Serving

620 Calories

18g Protein

24g Fat

78g Carbs

4g Sugar

8g Fiber

850mg Sodium

25mg Chol

Ingredients

For 2 servings

Instructions

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.

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.

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.

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.

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.

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.

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.