Calypso Burritos Food

CALYPSO BEANS, TOMATO AND POBLANO STEW

Calypso Beans, Tomato and Poblano Stew image

Provided by Tyler Florence

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 bay leaf
1 ham hock
1 pound dried calypso beans (or black-eyed peas), soaked overnight and drained
1 tablespoon ground cumin
3 canned chipotle peppers in adobe sauce
4 poblano chiles, roasted, seeded and chopped
4 tomatoes, seeded and chopped
1 bunch fresh cilantro leaves
Kosher salt and freshly ground black pepper
Lime wedges, for garnish

Steps:

In a large pot over medium-high heat add olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes. Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper. Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour. Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot. Taste it and adjust the seasoning. Serve with lime wedges for garnish.

CALYPSO BURRITOS

Calypso Burritos image

burritos filled with beans, veggies, cheese and salsa. Serve with sour cream, and chopped tomatoes.

Provided by weekend cooker

Categories Beans

Time 30m

Yield 8 burritos, 8 serving(s)

Number Of Ingredients 13

Ingredients

2 small zucchini, shredded
2 medium carrots, shredded
1 medium onion, finely chopped
1 tablespoon canola oil
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed
3/4 cup salsa
2 tablespoons taco seasoning
2 teaspoons ground cumin
4 ounces shredded part-skim mozzarella cheese
1/4 cup fresh cilantro
8 (8 inch) flour tortillas, warmed

Steps:

In a large skillet over medium heat, cook and stir the zucchini, carrots, and onion in oil for 3-5 minutes, or until tender.
Stir in beans, corn, salsa, taco seasoning, and cumin, and cook and stir 5-7 minutes or until vegetables are tender.
Remove from heat, and stir in cheese, and cilantro.
Spoon about 2/3 cupful filling off center of each tortilla.
Fold sides and ends over filling and roll up.

Nutrition Facts : Calories 412.2, Fat 10.6, SaturatedFat 3.3, Cholesterol 11.2, Sodium 829, Carbohydrate 65.1, Fiber 11.1, Sugar 5.2, Protein 17.1

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