This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. Print Ingredients Black beans 3 Tbsp. canola oil 1 shallot, peeled and minced 2 garlic cloves, peeled, finely chopped 1 Serrano pepper, stemmed and seeded 1 tsp. chili powder 1 tsp. cumin, ground 1/2 tsp. salt 1/4 cup water 5 cups black beans, canned, drained & rinsed Cheese mixture 1/4 cup jalapeño, pickled, minced 1 cup mozzarella, part-skim, grated 1 cup cheddar cheese, grated 8 flour tortillas, 8” 2 cups brown rice, cooked 1/2 cup onions, diced 2 tomatoes, diced 4 cups iceberg lettuce, shredded Salsa Verde (recipe follows) Salsa Verde 2 lb. tomatillos, husked and washed 2 jalapeños, stems removed 3 garlic cloves, small 1 tsp. cumin 1/2 cup cilantro, woody stems removed, washed, shaken dry 1 Tbsp. canola oil 1 Tbsp. salt Number of Servings : 8 Serving Size: 1 burrito This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. Directions For the black beans: In a large sauté pan over medium heat, heat the oil until shimmering. Add the shallot and cook, stirring often, until softened, about 4 to 5 minutes. Add the garlic, serrano pepper, chili powder, cumin, and salt, and cook for about 1 more minute. Add the water and the beans to the mixture, and bring to a boil. Once boiling, decrease the heat to medium-low and simmer, uncovered, for about 10 minutes. Remove from the heat and cool completely. For the cheese mixture: In a small bowl, combine the jalapeños, mozzarella, and cheddar and mix to incorporate. To assemble the burritos, spread ¼ cup of the bean mixture in the center of the tortilla, add ¼ cup of brown rice, and top with some ¼ cup of the cheese mixture. Top with some onions, tomatoes, and lettuce. Roll up the burrito. Wrap in individual foil wraps and chill until ready to serve. To serve, heat the wrapped burritos in a 375°F oven for 15 to 20 minutes. Serve, if desired, with salsa on the side. Salsa Verde Place the tomatillos and jalapeños in a small saucepan. Pour in enough cold water to barely cover. Bring to a boil and cook until the jalapeños are soft and the tomatillos are tender, about 10 minutes. Remove from the heat and let stand for 10 minutes to finish cooking the tomatillos. Drain the tomatillos and jalapeños. Put the tomatillos, jalapeños, garlic, and cumin in a blender jar. Blend a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped cilantro. Heat the oil in a pan over medium heat. Pour in the contents of the blender. Bring to a simmer and simmer until lightly thickened, about 10 minutes. Season with salt. The sauce can be stored in the refrigerator for up to 3 days. Reheat over low heat before serving. Recipes developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.