Vegetarian Burrito Chopped Salad
with Grilled Corn & Poblano Pepper
Cooking time
25 minutes
Servings
2/4
Calories
510 /serving
Let's give black bean burritos room to breathe—as a salad! Grilling brings out the best in poblano pepper and corn on the cob, and crisps up corn tortillas nicely. Treat everything to a sour cream dressing made with lime and honey.
We will send you:
- 1 Scallion
- 1 Poblano pepper (or green pepper)
- 1 Tomato
- 1 Ear of corn
- 1 Head of lettuce
- 1 Lime
- 398ml Black beans (canned)
- 14g Honey
- 43ml Sour cream
- 2 Corn tortillas
Contains: Milk
You will need:
Oil
Salt & pepper (S&P)
Strainer
BBQ (or pan)
Total Fat
11 g
Saturated Fat
3 g
Sodium
410 mg
Total Carb
84 g
Sugars
20 g
Protein
19 g
Fibre
24 g
Preparation
Grill the corn & poblano
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve and core the poblano lengthwise.
- In a medium bowl, combine the corn, poblano, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
- Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob and small-dice the poblano. Reserve the bowl.
Mise en place
- Meanwhile, juice the lime.
- Drain and rinse the black beans.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Small-dice the tomato.
- Roughly chop the lettuce.
Make the dressing
- In a small bowl, combine the sour cream, honey, ½ the lime juice, 1 tsp water (double for 4 portions) and S&P.
Make the salsa
- In the reserved bowl, combine the corn, poblano, tomato, black beans, white bottom of the scallion, remaining lime juice, a drizzle of oil and S&P.
Grill the tortillas
- Drizzle the tortillas with oil.
- Add to the BBQ (or pan) and grill, 30 sec. to 1 min. per side, until crispy.
- Transfer to a plate. Once cool enough, break the tortillas into bite-size pieces.
Plate your dish
- Divide the lettuce between your bowls.
- Top with the salsa and tortillas.
- Drizzle with the dressing.
- Garnish with the green top of the scallion. Bon appétit!
