Smothered Burrito

This is another single serving dish that I've decided to add to my cookbook. The first iteration of this recipe was a bit too spicy even for me, and the second was still spicier than I wanted it to be. To that end, I've cut down the amount of Chipotles in Adobo, and I've removed the cayenne and Chipotle Tabasco entirely. If your aren't one for spicy food, even the latest iteration might be too much for you (if you don't like spicy food, you'd do well to cut out the chipotles in adobo entirely). Still, I think most people will be able to enjoy this recipe as it stands now. As with most of my recipes, this one can easily be a "flexitarian" dish. If you want to add some ground beef to it, or use a vegetarian green chili, I'm sure it would taste delicious.

Single Serving Smothered Burrito

1  10" Tortilla

1/2 cup Peppers and Onions mix

1/2 Canned diced tomatoes

1/4 Black beans (canned work fine, but if you have dried around be sure they soak for about 8 hours before you try to cook them, and that you drain off the water they soaked in)

1/4 Rice (uncooked)

1/2 cup Pork green chili (again, canned will do fine, but my suggestion would be to make some yourself; I'll be posting a recipe for that later)

1/4 tsp Onion powder

1/4 tsp Garlic powder

1/4 tsp Oregano

1/4 tsp Cumin seed (whole)

1/2 tsp Canned chipotles in adobo (pureed)

1/4 cup shredded cheddar cheese

Pinch dried cilantro, smoked paprika, mild chile rojo

Salt and pepper to taste

1. Whether you're using a steamer, rice maker, or just doing it on the stove top, this is the time to start your rice. Follow the instructions for your machine, or on the bag of rice.

2. When your rice is nearly done, turn on your oven to its warm setting, put the tortilla on a plate, and place it in the oven.

3. Heat 1 Tbsp of canola oil in a skillet over medium heat, add the peppers and onions.

4. Once the peppers and onions begin to caramelize, add the tomatoes, black beans, chipotles, herbs, spices, and salt and pepper. Stir, reduce heat, and simmer slowly for 5-10 minutes. Heat the pork green chili in a small saucepan.

5. When the rice is done, get your tortilla out of the oven and put the rice in a line roughly in the middle of the tortilla. Then add the tomato mixture, roll up the tortilla (you don't need to worry about closing up the ends, but you can if you want), top with pork green and cheese. Place into your warm oven to melt the cheddar.

6. Enjoy!