Chile Relleno Burrito

Ingredients

• 4 Poblano peppers
• 8 oz Monterey Jack cheese
• 1 cup White rice
• 2 cups Water
• 15 oz Black beans
• 4 Large flour tortillas
• 2 tbsp Vegetable oil
• ½ tsp Salt
• ½ tsp Cumin
• ½ tsp Garlic powder
• ½ cup Salsa (optional)
• ¼ cup Sour cream (optional)

Steps

1. Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for 15-20 minutes, turning occasionally, until softened and slightly charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, deseed, and make a slit down one side of each pepper.
2. Cook rice: Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
3. Drain and rinse black beans. In a small bowl, mash half of the beans with a fork, then mix with the remaining whole beans, cumin, and garlic powder.
4. Grate Monterey Jack cheese. Stuff each poblano pepper with a quarter of the grated cheese. Gently close the pepper around the cheese.
5. Warm tortillas according to package directions. Lay out a tortilla, spread a quarter of the cooked rice, then a quarter of the black bean mixture. Place a cheese-stuffed poblano pepper on top.
6. Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Repeat with remaining ingredients.
7. Heat vegetable oil in a large skillet over medium heat. Place burritos seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and the cheese inside is melted.
8. Serve hot, optionally with salsa and sour cream.