Chipotle Black Bean, Millet and Quinoa Burritos

Fresh homemade burritos are a treat any time of year because you can stuff them with any and all of the ingredients and flavors that you want — beans, grains, vegetables, spices, herbs and sauces, your imagination and good taste are the only limits. These burritos are especially loaded with substance from black beans, quinoa, millet, mushrooms, avocados and olives, making them a complete meal by themselves. And they're also loaded with flavor from sun-dried tomatoes, fresh chilies, lime juice, spices and chipotle peppers. If you like the smoky spiciness of chipotles, you'll love these loaded and flavorful burritos, especially dressed with a cooling and tangy chipotle sour cream sauce.

Chipotle Black Bean, Millet and Quinoa Burritos

Recipe by Lisa Turner Cuisine: Mexican Published on September 11, 2012 Spicy and filling burritos stuffed with a seasoned black bean, quinoa and millet pilaf and covered with a chipotle sour cream sauce Preparation: 20 minutes Cooking time: 40 minutes Print this recipe Filling: 3/4 cup quinoa (1 1/2 cups cooked) 3/4 cup millet (1 1/2 cups cooked) 3 cups vegetable stock or water 2 to 4 dried chipotle peppers 1/2 oz (14 g) dried mushrooms 1/3 cup sun-dried tomatoes 2 tablespoons olive oil 1 large onion, finely chopped 2 to 3 fresh red chilies, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon cayenne 8 oz (225 g) fresh white mushrooms, sliced 2 medium tomatoes, partially seeded and chopped 3/4 cup black olives, pitted and chopped 1 firm ripe avocado, diced olive oil juice from 1 lime (2 tablespoons) 1 tablespoon tamari (soy) sauce (optional) 1 1/2 teaspoons chipotle powder, or to taste 1 teaspoon sea salt, or to taste fresh ground black pepper to taste Instructions: Begin by preparing the quinoa and millet. Bring 3 cups of vegetable stock or water to a boil in a medium saucepan, pour in the rice, reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and let stand uncovered for 5 minutes. Fluff with a fork and transfer to a large bowl and let cool. Meanwhile, in separate bowl soak the dried chipotle peppers, dried mushrooms and sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop each separately, taking care to finely chop the chipotle peppers. Heat the olive oil in a large skillet over medium heat. When hot, add the onion and stir for 10 minutes or until softened. Now add the red chilies, spices and chopped chipotle peppers. Stir for 1 minute. Turn up the heat slightly and add the fresh mushrooms to the pan. Stir for 8 minutes or until the mushrooms have begun to soften and turn brown. Add the chopped dried mushrooms and sun-dried tomatoes, stir for another minute or so. and remove from the heat. Add the contents of the skillet to the cooked pilaf. Add the tomatoes, olives, avocados, lime juice, tamari sauce if using, chipotle powder, salt and pepper, and gently toss to combine. Taste for seasoning and for texture, and add olive oil or more chipotle powder, salt or pepper as desired. Chipotle sour cream sauce: 1 1/2 cups sour cream or plain whole fat yogurt juice from 1 fresh lime (2 tablespoons) 1/2 teaspoon chipotle powder, or to taste sea salt and fresh ground black pepper to taste (optional) You will also need: 15 or more 7-inch flour or corn tortillas 1 cup fresh grated sharp Cheddar cheese (optional) 2 to 3 jalapeños, seeded and sliced into rounds Assembly: Make the chipotle sour cream sauce by whisking together the sour cream, lime juice and chipotle powder in a small bowl. Whisk in salt and pepper to taste if desired. To assemble the burritos, scoop a few generous tablespoons of the pilaf mixture into the middle of a tortilla, sprinkle some of the grated Cheddar cheese over the filling if using, and wrap. Continue until you have the number of desired burritos. Serve with chipotle sour cream sauce and garnished with jalapeño rounds. Refrigerate leftover burrito filling for up to 3 days. Makes 8 servings Notes: The measures presented here are approximate and easily adjusted to suit your preferences and serving needs. You can halve the recipe for a more manageable portion or double it if you are serving a crowd. Tone down the heat or turn it up a notch or two. Include other ingredients in your wraps, such as fresh lettuce, corn, cucumber or whatever else strikes your fancy. The dried chipotle peppers, dried mushrooms and sun-dried tomatoes may be considered optional. Warm the tortillas before filling if desired. And finally, a word of caution: be VERY careful with dried chipotle peppers if you are using them. They are HOT, so you want to be sparing with them, especially when you are including other spices, as I did for this recipe.