The Bombardier Burrito by Bobby Deen and nikki Dinki
INGREDIENTS
•
ROASTED SALSA:
•
5 tomatillos, husked
•
2 serrano chiles, stemmed, seeded if preferred
•
1/2 small white onion
•
1 large clove garlic
•
1 cup packed baby spinach
•
1/2 cup cilantro leaves
•
Juice of 1/2 lime
•
1/2 teaspoon kosher salt
•
AVOCADO CREMA:
•
1 ripe avocado
•
1/2 cup nonfat Greek yogurt
•
Zest and juice of 1/2 lime
•
1/4 teaspoon salt
•
Pinch cumin
•
CRUNCHY SLAW:
•
1 cup finely shredded green or purple cabbage (about 2 ounces)
•
1 medium carrot, finely grated
•
1/2 cup sliced scallions
•
3 ounces snow peas, julienned
•
Pinch kosher salt (about 1/4 teaspoon)
•
3 tablespoons extra-virgin olive oil
•
1 tablespoon lime juice
•
1/4 teaspoon cumin
•
1/2 cup cilantro leaves
•
FAUX REFRIED BEANS:
•
1 slice bacon, diced
•
1/4 small white onion, diced
•
4 cloves garlic, smashed
•
1 1/2 cups canned black beans
•
1/4 teaspoon cumin
•
Pinch salt
•
BURRITO:
•
1 tablespoon extra-virgin olive oil
•
1 medium sweet potato, peeled and cut into 1/4-inch dice (about 2 cups)
•
1/4 teaspoon kosher salt
•
1/8 teaspoon cayenne
•
1/8 teaspoon ancho chile powder
•
2 ounces Mexican chorizo, crumbled
•
Four 10-inch flour tortillas
•
4 ounces shredded sharp cheddar
Comments & Reviews
Just A Pinch Sweepstakes