Читать книгу Everyday Gourmet - William Maltese - Страница 8

TORTILLA-SERAPE...YOUR BEAN BURGER

For a number of reasons, I’ve spent a good deal of time in Mexico over the years.

Firstly, I’m a lover of warmth and sunshine. I was born and raised in the Pacific Northwest region of the United States which, to this very day, is well-known for being a tad skimpy by way of toasty summers. Mexican resorts, like Acapulco, Puerto Vallarta, and Cabo San Lucas—ask any college kids on Spring break—can usually be counted upon to provide tanning rays at just about any time of the year.

Secondly, Mexico is convenient, being just south of the U.S. border.

Thirdly, Mexico not only offers up the kind of adventures had in visiting foreign locales, missing in places like the Florida Keys or Hawaii, but offers my two years of paid-for Spanish-language classes the opportunity to come to my aid by way of communication with the locals.

Fourthly, as an aficionado of bullfights, I’ve discovered Mexico is the closest country in which to find a corrida without having to head due east, across the wide Atlantic, to reach the shores of Portugal.

Fifthly, I have this thing for ruins, and Mexico abounds in enough of them to keep me trekking through different ones on each and every visit.

Sixthly, but far from last, there’s always the gastronomical delights of Mexican cuisine, not only had from its finer dining establishments but from its plethora of street stalls, found just about anywhere, and everywhere, like the next recipe which I ran across as served up by a street vendor in Cancún, a city in which, at the time, I was catching some rays before heading off to hike more of the Yucatán Peninsula.

Although, yes, I have provided a few embellishments of my own, including the title’s play on words, “Tortilla-Seraped”, based upon the fact that the tortilla gets “wrapped” around the sandwich contents like a serape often gets wrapped around a Mexican. And, yes, while I DO know that “Greek” Yogurt is hardly indicative of Mexico, I have, through much experimentation, discovered, as have my guests, that substituting Greek Yogurt for the ordinary yogurt I initially used when preparing this dish does provide an additional certain “something”.

Tortilla-Seraped Black Chipolte Bean Burritos

4 Chipotle Black Bean patties (such as “Morning Star Farms”)

4 large non-fat, low-carb, high-fiber, whole-wheat tortillas

4 TBS jalapeño Greek Yogurt

8 TBS fresh pico de gallo

4 TBS grated cheddar cheese (optional)

Cook Chipotle Black Bean patties according to directions on package.

Heat tortillas.

Spread yogurt on tortillas.

Cut the patties in half and arrange two patty halves onto one side of each tortilla.

Top each piece of patty with pico de gallo and grated cheese.

Wrap un-piled half of the tortillas over filled parts to form sandwiches.

Cut each sandwich into 3 pieces.

Serve immediately.

NOTE: I’ve been known to serve this with cold Mexican beer (it’s almost always Negra Modelo—although Corona is a good choice). By way of white wine, I usually opt for chilled Idaho State Ste Chapelle “Soft White” (a favorite of mine).