BBQ Bean Burritos with Grilled Peach Salsa (and a Cookbook Giveaway!

• Produce

  • 1 Avocado
  • 3 cloves Garlic
  • 1 Lettuce
  • 3 cups Pinto beans, cooked
  • 1/2 Yellow or white onion

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 4 Chipotle peppers in adobo sauce* plus
  • 1 tbsp Molasses
  • 1 Peach salsa
  • 1 tsp Soy sauce or tamari

• Baking & Spices

  • 2 tbsp Brown sugar, light

• Bread & Baked Goods

  • 6 Burrito size flour tortillas

• Drinks

  • 2 tbsp Orange juice

• Frozen

  • 1 Spanish rice

• Liquids

  • 1/4 cup Vegetable broth or water

Found on cookbooks365.com

Description

Ingredients

• ½ yellow or white onion, chopped
• 3 tablespoons tomato paste
• 3 to 4 cloves garlic, minced
• 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce
• ¼ cup vegetable broth or water
• 2 tablespoons orange juice
• 2 tablespoons light brown sugar
• 1 tablespoon molasses
• 1 teaspoon soy sauce or tamari
• 3 cups cooked pinto beans**
• 6 burrito-size flour tortillas
• Spanish Rice
• Shredded lettuce
• Grilled Peach Salsa (see below)
• Sliced avocado
• 6 peaches (about 3 pounds)
• 1⁄2 teaspoon oil*
• 1 to 2 serrano peppers, minced
• 1⁄2 medium red onion, chopped (about 2⁄3 cup)
• 1 medium tomato, chopped
• Juice of 2 limes (about 1⁄4 cup)
• 1⁄4 teaspoon salt
• Handful of cilantro

Directions

• First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.
• To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. Serve right away because burritos wait for no motherfucker.
• Cut the peaches into wedges no thicker than an inch. You can leave the skin on because everybody needs more fiber in their motherfucking diet. You should get around 12 wedges out of each peach. Throw the cut-up peaches in a large bowl with the oil and mix them all together.
• Bring your grill to a medium-high heat. Place the peaches on there for 45 seconds or so on each side. You don’t need to cook them; you just want some char marks on there because that looks pro as fuck. Grilling the peaches also caramelizes their natural sugars, making them sweeter.
• When the all peaches are grilled, let them cool for a couple minutes while you chop everything else up. When the peaches have cooled enough to handle, chop them up into salsa-appropriate-size pieces and then mix everything together. Let this all chill together for at least 30 minutes and then serve.