Smothered Salsa Verde Burritos with Chipotle Zucchini and Pinto Beans
 
 
Burrito shells are stuffed with chipotle-spiced zucchini and pinto beans then smothered with salsa verde and cheddar cheese.
Yield: 5 servings
Ingredients
  • ¾ cup brown rice
  • 1 ¼ cups vegetable broth
  • 6 cloves garlic, minced, divided
  • ½ tsp salt, plus more to taste
  • 2 tbsp olive oil
  • 1 red onion, diced
  • 2 medium zucchini, diced
  • 3 tbsp tomato paste
  • ½ tsp chipotle chili powder
  • 2 cups pinto beans
  • 2 cups salsa verde
  • 10 8-inch flour tortillas
  • 8 oz cheddar cheese, shredded
Instructions
  1. Combine the brown rice, vegetable broth, half of the garlic, and salt in a small saucepan over high heat. Bring to a boil. Then cover, turn heat down to low, and simmer for 40-45 minutes, or until rice is tender and liquid has evaporated. Remove from the heat and let sit for 5 minutes.
  2. Meanwhile, heat the olive oil in a large pan over medium heat. Add the remaining garlic and onion to the pan along with a pinch of salt. Saute until tender, about 4-5 minutes. Stir in the zucchini and saute until softened, about 5 minutes.
  3. Add the tomato paste and chili powder to the veggies. Saute until tomato paste turns a dark, brick red and starts to separate from the oil, about 2-3 minutes. Stir in the beans and cooked rice. Season to taste with salt and black pepper. Remove from the heat.
  4. Spread half of the salsa verde over the bottom of a 9x13-inch baking pan in an even layer.
  5. Wrap the tortillas in a damp paper towel and microwave until warm, about 1 minute. Top each with about ⅔ cup of the rice and bean mixture, along with a small handful of the cheddar cheese. Wrap burrito-style by folding up the bottom of the tortilla over the filling. Then, fold in the two sides and roll up as tightly as possible. Place seam-side down in the prepared pan. Repeat with remaining tortillas. Drizzle any remaining rice and bean mixture over the burritos.
  6. Pour the remaining salsa verde over the burritos and top with the remaining cheese.
  7. Heat oven to 400F. Bake for 15 minutes, or until the cheese is melted and the burritos have warmed through. Serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/08/smothered-salsa-verde-burritos-chipotle-zucchini-pinto-beans.html