Beans are great. Tortillas are fine.
But for me, it’s the salsa that really makes Mexican food. And I like lots of salsa. Heaps of warm salsa (never cold, never hot) spilling over my nachos or burritos or enchiladas.
It should be spicy but should not sear the eyes. Fruit is a welcome touch too. A bit of pineapple or mango contrasts nicely with the heat of the peppers and garlic. I was especially fond of one salsa that contained blueberries from Maine.
In summer, I prefer to make fresh salsa. I firmly believe that’s why food processors were invented. Fresh tomatoes, onions, cilantro, garlic, a bell pepper, a bit of lemon juice, salt, pepper and the fruit of your choice. Dump it in, pulse to chop, then eat.
Good as that basic recipe is, tomatillo salsa has become my favorite. Tomatillos are firm, green tomatolike fruits that grow on vines and taste something between a mild lemon and a sweet apple. They are common in Mexican and Latin cuisines.
Last summer I planted three tomatillo vines. And they went crazy. For weeks I was picking dozens a day. They are wonderful raw, cut up into salads or sliced for sandwiches.
And they make amazing salsa. Use them in place of the tomatoes.
They produce a thick, mildly sweet and slightly tangy salsa that is vibrantly green, especially when combined with yellow onions, jalapeño peppers and garlic.
Tomatillos usually can be found in the “exotic” section of your grocer’s produce area. They almost always are sold still in the husk, a parchment-like covering that easily peels away.
Remove the husks and wash the tomatillos under cool water before using.
These burritos are a breeze. If you are making just one or two for yourself, they also can be popped in the microwave. I actually like the way nuking them makes the tortilla a little chewy. But the oven is best for browning the cheese and crisping the tortillas.
If there are carnivores in your home, these burritos are easily modified by adding cooked chicken. Also, for either end of the eating spectrum, substitute refried beans or a canned bean mix for the black beans.
Black Bean and Corn Burritos With Tomatillo Salsa
Makes 4 servings.
Ingredients
Directions
Preheat oven to 400 degrees. 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, then 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.
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.
