White Bean and Broccoli Burritos with Cilantro


1 pound broccoli, cut into bite-size pieces,
1 (15-ounce) can white beans, rinsed and drained,
1 cup coarsely grated Monterey Jack,
1 cup chopped fresh cilantro,
1 tablespoon olive oil,
2 teaspoons ground cumin,
4 large flour tortillas


1. Preheat the oven to 375F and put a baking dish on the middle rack. Prep the broccoli, beans, cheese and cilantro.

2. Heat the olive oil in a large saute pan over medium-high heat. When it's hot and shimmering, add the cumin. Stir the cumin for 30 seconds. Add the broccoli and sprinkle it lightly with salt and pepper. Leave the broccoli alone to brown for a couple of minutes. Add a splash of water (about 1/4 cup) to the pan and stir. Loosely cover the pan and cook until the broccoli is bright green and tender, 3-5 minutes.

3. Gently stir in the beans and cook so that they warm through, 2-4 minutes. Remove the pan from the heat.

4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.

5. Spoon equal amounts of the filling onto each tortilla, then top with cheese and cilantro. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.

6. Put the burritos side by side in the baking dish. Cook them for 10 minutes, until the tortillas toast and the filling gets hot.

Serves 2-4 recipe
Adapted from cookthink.com