Spicy White Bean Avocado Burrito
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 avocado, diced
2 medium heirloom tomatoes, diced (Roma tomatoes would also be ok)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
6 big dashes Tabasco habanero hot sauce
1 teaspoon apple cider vinegar
5 (8") flour tortillas
1. In a medium bowl, mash the white beans until a semi-homogenous paste forms. Add in the avocado and mash until the 2 are combined. Add all remaining ingredients except for tortillas, and stir.
2. Preheat a large nonstick skillet over medium-high heat. Divide the bean mixture between the tortillas, spreading a line along the diameter of each tortilla.
3. With each tortilla, fold in the sides of the tortillas perpendicular to the filling line, and then roll up the tortillas over the filling.
4. Press the burritos into the skillet, and cook for 30 seconds to 1 minute until golden brown. Flip the burritos, and cook again for 30 seconds to 1 minute until the second side is golden.
These have just the right combination of spiciness and creaminess. If you don't want to make all 5 burritos at once, you can place the extra filling in a storage container with plastic wrap pressed directly over the filling. The filling will keep in the refrigerator for at least 3 days.
Source of recipe: I wrote this recipe.