These are a tasty and filling vegetarian alternative to meat burritos. Serves six.
Instructions
1. Preheat the oven to 375 degrees F.
2. Cut 1/4 inch off the top of the head of garlic. Place the garlic in an ovenproof dish, cut side up. Drizzle with 1 tsp. olive oil and sprinkle with 1/4 tsp. salt and some pepper.
3. Put the garlic in the oven to roast until it is slightly brown on the cut side, about 15 minutes.
4. After the garlic cools enough to handle, squeeze the cloves out into a dish. The cloves should be very soft when squeezed.
5. Heat the beans, the remaining 1/2 tsp. salt and 2 tbsp. water in a saucepan . Stir the mixture occasionally to stop the beans from sticking to the pan.
6. Cook the onions, chayote, mushrooms and diced poblano chile with the remaining oil in a large skillet over medium heat until the ingredients start to brown. Add the chipotle chile strips and the roasted garlic cloves.
7. Let the mixture cook another 2 minutes, then remove from heat. Taste for seasoning, and add salt and pepper if necessary.
8. Heat a tortilla in the microwave on high for 20 seconds.
9. Place the tortilla on a large plate. Put 2 heaping tbsp. beans and 2 tbsp. of the vegetable mixture in a thick line on the edge of the tortilla closest to you.
10. Starting with this edge, roll the tortilla over the bean and vegetable mixture once. Fold the edges to the right and left of the bean mixture toward each other until they are snug against the roll.
11. Continue to roll the tortilla until it becomes a tight cylinder. Repeat with remaining tortillas.
12. Garnish with the salsa.
Tags: medium heat, over medium, over medium heat, roll tortilla, vegetable mixture, with remaining