Wanting to enjoy the abundance of fresh, local, organic asparagus we've been getting from our CSA, I came up with these burritos. They were really good, and as my first Mexican meal without avocados or guacamole, I must say, this was fantastic!
I made a roasted salsa verde to go with the meal. The burritos and the salsa paired wonderfully. The salsa is spicy, flavorful, and very easy to make.
Roasted veggies out of the oven.
Everything in the food processor.
The finished product, so good!
Roasted Salsa Verde
Makes 1 1/2 to 2 cups of salsa.
1 lb tomatillos (about 10), husked and washed
4 serrano chiles
1/4 yellow onion
4 cloves of garlic, unpeeled
1/3 cup fresh cilantro, chopped
juice of one lime
1 1/2 cups veggie broth
Layer tomatillos, serrano chiles, onion and garlic on a baking sheet. Drizzle with cocout oil and salt.
Roast in the oven for about 3-5 minutes on each side.
Once veggies are roasted, allow to cool for a few minutes, then remove the stem and peel the peppers. (Remove the seeds if you don't want a spicy salsa.)
Combine all ingredients in a food processor until very smooth.
Transfer salsa to a sauce pan. Add the veggie broth and simmer on low for about 2 hours or until the salsa is very thick.
This sauce will last about a week in the refrigerator and freezes well.
Mushroom and Asparagus Burritos
2 cups cooked black beans
1 bunch of asparagus, woody ends discarded, roasted, and cut into 1 inch pieces
1 red bell pepper, roasted and sliced
1 package white button mushrooms, minced
1 package baby portobello mushrooms, minced
2-3 hot peppers, seeded and minced
1/4 red onion, diced
2 cloves garlic, minced
Roasted Salsa Verde
Heat a few tablespoons of water in a small skillet. Add the mushrooms, peppers, onion, and garlic. Cook for 10-15 minutes of until veggies are soft. Drain any excess water.
Combine all filling ingredients in a bowl and season to taste.
Layer filling in warmed tortillas. Roll up and fry if desired.
Serve with Roasted Salsa Verde.
'Til next time.