Things You'll Need:
- 4 tsp. olive (not virgin) oil
- 1 large yellow onions cut into thin rings
- 3/4 tsp. salt , plus more for the vegetable mixture
- packaged green salsas
- 1 head garlic unpeeled
- 2 large portobello mushrooms stemmed and cut into 1-inch pieces
- freshly cracked black pepper
- 6 flour tortillas
- 2 chayote squash peeled, seeded and diced
- 1 large poblano chiles with seeds and stem removed, cut into thin strips
- 2 canned chipotle chiles with seeds removed, cut into thin strips
- 15 oz. can refried black beans
- Freshly Cracked Black Pepper
- Packaged Green Salsas
- 6 flour tortillas
- 2 chayote squash peeled, seeded and diced
- 1 large yellow onions cut into thin rings
- 3/4 tsp. salt , plus more for the vegetable mixture
- 15 oz. can refried black beans
- 2 large portobello mushrooms stemmed and cut into 1-inch pieces
- 2 canned chipotle chiles with seeds removed, cut into thin strips
- 1 head garlic unpeeled
- 1 large poblano chiles with seeds and stem removed, cut into thin strips
- 4 tsp. olive (not virgin) oil
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Step 1
Preheat the oven to 375 degrees F.
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Step 2
Cut 1/4 inch off the top of the head of garlic. Place the garlic in an ovenproof dish, cut side up. Drizzle with 1 tsp. olive oil and sprinkle with 1/4 tsp. salt and some pepper.
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Step 3
Put the garlic in the oven to roast until it is slightly brown on the cut side, about 15 minutes.
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Step 4
After the garlic cools enough to handle, squeeze the cloves out into a dish. The cloves should be very soft when squeezed.
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Step 5
Heat the beans, the remaining 1/2 tsp. salt and 2 tbsp. water in a saucepan over medium heat. Stir the mixture occasionally to stop the beans from sticking to the pan.
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Step 6
Cook the onions, chayote, mushrooms and diced poblano chile with the remaining oil in a large skillet over medium heat until the ingredients start to brown. Add the chipotle chile strips and the roasted garlic cloves.
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Step 7
Let the mixture cook another 2 minutes, then remove from heat. Taste for seasoning, and add salt and pepper if necessary.
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Step 8
Heat a tortilla in the microwave on high for 20 seconds.
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Step 9
Place the tortilla on a large plate. Put 2 heaping tbsp. beans and 2 tbsp. of the vegetable mixture in a thick line on the edge of the tortilla closest to you.
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Step 10
Starting with this edge, roll the tortilla over the bean and vegetable mixture once. Fold the edges to the right and left of the bean mixture toward each other until they are snug against the roll.
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Step 11
Continue to roll the tortilla until it becomes a tight cylinder. Repeat with remaining tortillas.
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Step 12
Garnish with the salsa.
