I made myself a really yummy lunch today thanks to Meez Meals, the semi-homemade meal delivery service I’m trying out this week.  Although I thought I’d use all the meals for dinner, it turns out that a warm and healthy homemade lunch is a real treat.  The chile relleno burrito I had today was full of fresh flavors and tasty ingredients like peppers, black beans and salsas.  I sliced up an avocado and served it on the side, too.

When I try this recipe on my own, I’ll be sure to use my homemade pico de gallo and tomatillo salsa.

Chile Relleno Burritos

2 cups black beans
2 teaspoons cumin
2 teaspoons coriander
2 cups shredded jack cheese
Pico de Gallo Salsa
4 poblano peppers, halved and seeded
Tomatillo salsa
4 spinach tortillas

Combine black beans, cumin and coriander in a small pot with a bit of olive oil.  Heat.

Preheat oven to 400 degrees.

Put the peppers into a casserole dish and toss with a little oil. Roast for 10 to 15 minutes, until they soften. Keep an eye on them, though. You don’t want them to char.

When the chilies are just about done, put the tortillas onto a baking sheet and put them into the oven to warm up for a couple of minutes, then remove and turn the oven down to 350 degrees.

Now you’re ready to make your burritos. Put some cheese on a tortilla, then put the peppers on. Put a quarter of the bean mix inside, along with more cheese and the pico de gallo sauce. As you roll the burrito, try to roll it up so you’re making the pepper whole. This will give you the Chile Relleno experience when you bite into it. Put the rolled burritos into the casserole dish seam side down and bake for 15 minutes.

Serve topped with the tomatillo salsa.

https://meezmeals.com/