Black bean, brown rice and cheese burrito with salsa verde

Cook the aromatics -- a little serrano and garlic -- on medium-high heat.

Add chili powder and cumin, then the black beans.

Cook five or ten minutes to build flavour and let the beans break down, adding a little water if they dry out.

Mix the cheddar and mozzarella with diced pickled jalapenos from the can.

Add the shallots to the beans and let them cook down.

Salsa verde: cook down tomatillo with a little jalapeno and puree in a blender with a touch of cilantro.

Garnish with a little shredded iceberg lettuce at service.

Take the beans off the heat.

Fill the tortilla with just over a quarter cup of beans, the cooked and cooled brown rice seasoned with salt, the cheese and jalapeno mixture, diced white onion, diced tomato and the salsa verde.

To hold for service, roll, wrap in foil and chill overnight.

Warm at 375 for about 15 minutes so everything comes together.

variation: add cilantro to the beans, or roasted red pepper.