Wednesday, May 9, 2012

White Bean Tomatillo Tacos

This dish was inspired from a need to use a lot of tomatillos and tomatoes.  The Hatch family loves bean burros from a restaurant in Phoenix called Don Jose. There are many Hatch traditions I've come to love... unfortunately Don Jose's isn't exactly my favorite tradition. (I was relieved to find out one of my brothers-in-law isn't a huge fan either!) I do appreciate that it is a family-run place, but not quite my first choice for eating out. When going to Don Jose's most family members order a 'bean burro'- refried beans with cheese in a tortilla. I won't claim this recipe to be close to the beloved Don Jose bean burro, but it got a stamp of approval from Nick and is I'm sure significantly healthier.

Tomatillo Salsa


1 jalapeno
1 1/2 bunches of cilantro, no stems
12-15 fresh tomatillos, about 1 1/2 to 2 inch size, husked and cleaned
juice of 1 lime plus zest
1-2 tsp. of sugar, or other sweetener
1-2 cloves garlic
1/4 of large onion
salt to taste


Boil the jalapeno in water. Cut off stem and add to blender with all other ingredients (I split it in half first and removed the seeds because I'm wimpy.)  Blend until almost smooth. Chill. 

2 cans of white beans, drained and rinsed
cumin, to taste
oregano, to taste
coriander, to taste
shredded cheese
cucumbers, diced
tomatoes, diced
fresh spinach, roughly chopped
tomatillo salsa

1. In a medium saucepan, add rinsed beans with a bit of water- about 1/4 of the saucepan. Turn heat to medium-high and add cumin, oregano, coriander.  Bring to boil, reduce heat and simmer, stirring occasionally til beans have thickened and have a texture almost like refried beans.

2. Cook or warm tortillas. Add beans, sprinkle with cheese and allow to melt. Garnish with cucumbers, tomatoes, and spinach. Add tomatillo salsa and enjoy!

adapted from the Enlightened Homemaker

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