Hold the Phone! Make Your Own Takeout Food: Chipotle Black Bean Burritos

This is an ongoing series about making your own takeout food.

Good Mexican takeout food is not the easiest thing to find in our town, so making your own is definitely the best option. And why not? They are fast, easy and economical. They are also versatile. You really don't need a recipe to make burritos, and you can put together all kinds of ingredients and come up with a new flavour each time.

I chose this particular recipe because I had almost all of the ingredients in my pantry, and it was extremely cold out, so it saved me from having to put my nose outside. I didn't have any purchased salsa on hand, because I don't buy what I can easily make, but I did have canned tomatoes and some chipotle chilies so I used those. I had to forgo the avocado, but I didn't miss it. I also used sharp cheddar cheese rather than the queso fresco or feta cheese.

This took about 10 minutes to make, so it's a great healthy, quick dinner after a long day at the office.

Chipotle Black Bean Burritos
Serves 4

3 tbs olive oil
1 medium-size red onion, chopped
1 tbs chili powder
1 15-ounce can black beans, drained
1/2 cup frozen corn kernels, thawed
1/3 cup plus 3/4 cup purchased chipotle salsa
1 avocado, halved, peeled, pitted, diced
6 tbs chopped fresh cilantro
4 10- or 12-inch-diameter flour tortillas
1 cup crumbled queso fresco or feta cheese

1. Heat olive oil in medium saucepan over medium heat. Add onion and chili powder; sauté until onion softens, about 4 minutes.

2.Stir in beans, corn, and 1/3 cup salsa. Reduce heat to medium-low, cover, and cook 10 minutes to blend flavors, stirring often. Season filling to taste with salt and pepper.

3. Stir together remaining 3/4 cup salsa, diced avocado, and 2 tablespoons cilantro in small bowl.

4. Heat tortillas one at a time over gas flame or electric burner for several seconds on each side to soften. Transfer to work surface.

5. Spoon filling onto centers of tortillas, dividing equally. Top each with 1 tbs cheese and 1 tbs cilantro. Fold 2 sides in over filling, then roll up burrito from unfolded edge. Place a burrito, seam side down, on each of 4 plates. Top with avocado-salsa mixture and remaining cheese.

From the December 2003 issue of Bon Appetit

Difficulty level: Easy

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