Wednesday, January 26, 2011

Smothered spinach and black bean burritos


As Superbowl XLV appears over the horizon (11 days and a counting) the thoughts of game day snacks seem to be at the forefront of my event planning from here on in. There needn't be any pressure to out perform yourself on a day like this - taking the easy route is forgiven for most of what you serve, although I'm personally making sure I'm putting all I have into my chilli while allowing dishes as below slip as quietly as possible into the repertoire.

This will serve 4, but that's just a silly quantity to consider really.

250g creamed spinach with 1 cup sweetcorn kernels
Cooking-oil spray
1 can (15 oz.) black beans
1 tsp chilli powder
1/2 tsp garlic powder
1/4 tsp cumin
4 large (burrito-size) flour tortillas
1 jar (16 oz.) salsa (hotter the better)
1/4 cup shredded cheddar cheese

Fold the sweetcorn into the spinach, stir in the black beans, chilli powder, garlic powder and cumin.

Meanwhile, spray a 13-by-9-inch glass or ceramic baking dish with cooking oil spray. Set the dish aside. Rinse the black beans, and set them aside to drain.

Assemble the burritos: Place 1 flour tortilla in the prepared baking dish. Spoon half of the spinach mixture into the middle of the tortilla, and wrap, tucking both ends under burrito-style. Place the folded burrito seam-side down at one end of the baking dish. Repeat with the remaining tortillas.

Pour the salsa over the burritos, and spread the salsa to coat them evenly. Cover the dish with microwave-safe plastic wrap, and fold a corner back to make a vent. Place the dish in the microwave, and cook, on high, until heated through, about 4 to 6 minutes, stopping to rotate the dish after 2 minutes.

Sprinkle 1 tablespoon cheese evenly on top of each burrito to garnish. Serve at once. Chilled beer. TV. Football.