Skip to main content

Sandwiches & wraps

Ratatouille and Black Bean Burritos
olive oil cooking spray (Ratatouille Filling)
2 Tbsp. olive oil, divided (Ratatouille Filling)
1 medium (about 11/4 lbs.) eggplant, peeled and cut into 1/2-inch chunks (Ratatouille Filling)
2 medium zucchini, cut into 1/2-inch chunks (Ratatouille Filling)
2 medium onions, chopped (Ratatouille Filling)
1 red bell pepper, cored, seeded, and chopped (Ratatouille Filling)
3 cloves garlic, finely chopped (Ratatouille Filling)
1 tsp. chopped fresh oregano, or 1/4 tsp. dried (Ratatouille Filling)
3 medium tomatoes, chopped (Ratatouille Filling)
1/4 tsp. kosher salt, or to taste (Ratatouille Filling)
1/4 tsp. freshly ground black pepper (Ratatouille Filling)
2 Tbsp. chopped parsley (Ratatouille Filling)
1 (15 oz.) can black beans, rinsed and drained (Ratatouille Filling)
1 cup Cabot Light Sour Cream (Burritos)
1 scallion, thinly sliced (Burritos)
1/8 tsp. freshly ground black pepper, or to taste (Burritos)
6 (10 inch) flour tortillas, or flavored wraps (Burritos)
8 oz. shredded Cabot Monterey Jack cheese (2 cups) (Burritos)
1 cup chopped cilantro or parsley (optional) (Burritos)
+ Add to Shopping List
Ratatouille and Black Bean Burritos

Ratatouille and Black Bean Burritos

Ratatouille and Black Bean Burritos
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:50 minutes
1. Prepare the ratatouille filling. Preheat oven to 400 degrees F. Spray a baking sheet with olive oil cooking spray, then drizzle with 1 Tbsp. of the oil. Add eggplant and zucchini and turn in the oil to coat. Roast until tender, about 20 to 25 minutes, tossing the pieces once halfway during cooking.
2. Heat remaining 1 Tbsp. oil in a Dutch oven or large stockpot over medium heat. Add onions and bell pepper and cook, stirring occasionally, until softened, but not browned, about 10 to 12 minutes. Stir in garlic and oregano and cook 2 minutes. Add tomatoes, salt, and pepper, and cook, stirring occasionally, for 10 minutes; the tomatoes should be softened and starting to break apart.
3. Add roasted eggplant and zucchini to the pot. Cook, stirring occasionally, until the vegetables are very tender, about 10 minutes. Stir in parsley and black beans. Taste for seasoning. (May be prepared in advance up to this point. Store, refrigerated, in an airtight container. Reheat before proceeding with the recipe.)
4. Prepare the burritos. In a small bowl, combine sour cream, scallions, and black pepper.
5. Stack tortillas on a plate, cover with a paper towel, and heat in the microwave until warmed, about 30 to 45 seconds.
6. Assemble burritos. Divide ratatouille among the 6 tortillas, placing in the center of each. Top with shredded cheese, dividing evenly. Sprinkle with parsley or cilantro, if using. Fold in the 2 opposite sides over the filling, then roll up the burrito from the bottom unfolded edge. Place the burritos, seam side down, on a serving plate. Using a serrated knife, cut each in half crosswise. Pass the seasoned sour cream separately
Source: Hannaford fresh Magazine, July - August 2014