Grilled Black Bean Burritos with Chicken (or Not) and Creamy Cilantro-Jalapeno Sauce
These panini-press-grilled burritos boast a slightly crispy exterior with a melty-hot inside featuring black beans, corn, rice, optional chicken, and Creamy Cilantro-Jalapeno sauce.
Yield: 4servings
Ingredients
Creamy Cilantro-Jalapeno Sauce
1cuplight sour cream
1cuploosely-packed fresh cilantro leaves
2tablespoonsdiced pickled jalapeno peppers
2teaspoonschopped yellow onion
2teaspoonsDijon mustard
2teaspoonslime zest
Grilled Black Bean Burritos
1/2cupcan black beansdrained and rinsed
1/2cupwhole-kernel corn
1/2cupcooked white rice
1/2cupshredded cheddar or Monterey Jack cheeseor a combo of both
1/4cupCreamy Cilantro-Jalapeno Sauce
Salt and pepper to taste
Four 8-inch flour tortillas
Grilled Black Bean & Chicken Burritos
3/4cupdiced cooked chicken
1/4cupcan black beansdrained and rinsed
1/4cupwhole-kernel corn
1/4cupcooked white rice
1/2cupshredded cheddar or Monterey Jack cheeseor a combo of both
1/4cupCreamy Cilantro-Jalapeno Sauce
Salt and pepper to taste
Four 8-inch flour tortillas
Equipment
panini press
Instructions
Make the Creamy Cilantro-Jalapeno Sauce. Place all ingredients in a blender or food processor and blend until pureed. Cover and chill for at least 30 minutes, or up to two days.
In a medium bowl, add the chicken (if using), beans, corn, rice, cheese, and cilantro-jalapeno sauce. Gently stir with a fork. Season to taste with salt and pepper.
Lay out flour tortillas and divide mixture between them. Place the mixture on on the bottom half of the tortilla, fold the sides in, then roll up the tortilla.
Grill on the panini press per your press's instructions (I cook two at a time and it takes about four minutes per batch).
Serve drizzled with additional Creamy Cilantro-Jalapeno sauce, salsa, avocado, and any other condiments you desire.