Recipe: Black Bean and Corn Burritos with Tomatillo Salsa

BLACK BEAN AND CORN BURRITOS WITH TOMATILLO SALSA

1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
1/2 teaspoon cumin
3 cups shredded Cheddar or Monterey jack cheese
4 large flour tortillas
FOR THE SALSA:
8 tomatillos, husks removed, washed
1 medium red onion
2 garlic cloves
1/2 cup fresh cilantro leaves, lightly packed
1 to 2 fresh jalapeno peppers (or 1 to 2 tablespoons pickled jalapeno slices), to taste
1 small green apple, cored and cut into chunks
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons cider vinegar
FOR SERVING:
1 avocado, pitted, peeled and cut into thin slices
1 cup sour cream

Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.

In a medium bowl, combine the beans, corn, cumin and 1 cup of cheese and mix well.

Set a flour tortilla on a flat surface. Spread a fourth of the bean and corn mixture in a line down the center, leaving about 2 inches of tortilla bare on either end.

To roll the tortilla, fold over either end, then wrap the sides up. Flip the burrito so that it lies flat on the folds, keeping them in place. Repeat with remaining tortillas.

Transfer the filled burritos to the baking sheet. Top with the remaining cheese.

Bake for 15 minutes, or until cheese is melted and lightly browned.

While the burritos cook, prepare the salsa:
In a food processor, combine the tomatillos, onion, garlic, cilantro, peppers, apple, salt, pepper, oil and vinegar. Pulse about 15 times, or until salsa is chunky. Transfer to a bowl and set aside.

TO SERVE:
When the burritos have finished cooking, use a spatula to transfer them to serving plates. Top each with avocado slices, a large dollop of sour cream and salsa.

Makes 4 servings
Source: J.M. Hirsch in the Tacoma News-Tribune, May 22nd, 2006