Pinto Bean and Avocado Burritos

Summertime is perfect for easy meals that can be enjoyed on the patio. Mind you, these zesty and creamy pinto bean burritos would be delicious any time of year but wrapping up vibrant Mexican-spiced goodness in a handheld burritos seems especially suited to warm summer days. Apart from a bit of chopping and cooking the beans, this fresh-tasting burrito filling with avocado, corn and cilantro all comes together in very little time. Vegans may leave out the cheese and sour cream, of course, and the results would still be most pleasing to serve up. Spicy and cooling, and packed full of flavor, this one comes highly recommended from my kitchen.

So, what did I make to please my husband and best friend so much?

Pinto Bean and Avocado Burritos

Recipe by Lisa Turner Cuisine: Mexican Published on July 26, 2013 Vibrant, zesty and creamy fresh-tasting pinto bean burritos with avocado, cilantro, corn and spices — refreshing on a warm summer day Print this recipe Beans: 1 1/4 cups dried pinto beans 1 ancho (dried poblano) chili 1 bay leaf 1/2 red onion 1 avocado, peeled and chopped or diced juice from 1 lime (2 tablespoons) 1/4 cup cilantro, leaves and stalks, chopped 8 7-inch flour or corn tortillas, warmed Sauce: 2 teaspoons olive oil 1 large shallot, finely chopped 1 teaspoon cumin seeds 1 to 2 jalapeños, seeded and finely chopped 1 teaspoon chili powder 1/2 teaspoon paprika pinch or two of cayenne (optional) 2 large plum tomatoes, partially seeded and finely chopped 1 cup fresh or frozen corn 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste 1 cup fresh grated extra-old Cheddar cheese 2 tablespoons sour cream Instructions: Rinse the beans and soak for 8 hours or overnight in enough water to cover. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Add ancho chili, bay leaf, and onion, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and transfer to a large bowl to cool. Discard the onion and bay leaf. Scoop out the seeds from the ancho chili and set aside. When the beans have cooled, gently toss in the avocado, lime juice, ancho chili seeds and fresh cilantro. Heat the oil over medium heat in a heavy-bottomed medium saucepan. When hot, toss in the shallot and stir for 2 to 3 minutes to soften. Add the cumin seeds, jalapeños, chili powder, paprika and cayenne if using, and continue to stir for another minute. Now add the tomatoes and cook, stirring often, for 10 to 15 minutes until the sauce has thickened. Stir in the corn and cook for another 10 minutes. Season with salt and pepper and then stir in the Cheddar cheese and sour cream. Taste for seasoning and stir the mixture into the beans and avocado. Serve wrapped in warmed 10-inch flour or corn tortillas with sour cream, hot sauce, chili powder or cilantro as garnish, or serve as a dip with crunchy baked tortilla chips. Makes 8 7-inch burritos or 4 servings

More pinto bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Corn and Pinto Bean Dip
Roasted Corn and Jalapeño Cheese Soup
Refried Beans with Sun-Dried Tomatoes
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce

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