Heirloom Bean Burrito with Goat Cheese and Romesco Sauce

We are fascinated with food trucks.    (Remember, one of our goals in life is to own an old bus, paint it Partridge-family psychedelic colors and sell ice cream by the side of the road.)

Any time there is a food truck event, we seem to be there.   Even on May 4 when it was rainy, windy, and 45 degrees.

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May in Oklahoma. Can you see the parkas?

We ventured out on this super rainy day to support our local food trucks at a food truck festival in Jenks, America.    We will sacrifice for a good food truck meal.

There is a local  Banh Mi truck that has a huge following.   The last food truck festival we attended in November, this truck was closed down at 6:00 p.m.—out of food.      At this festival, The Hubs attempted to stand in line for thirty minutes and then gave up.    (In the meantime, I had stood in line at another portable establishment and found us sustenance.)

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The line for these sandwiches   crossed the street and then started wrapping around down the sidewalk.   No doubt they are delicious but it was just too long of a wait for us!

But there were lots more than just trucks out.

Lola’s Caravan is a beautiful vintage Airstream trailer that features some delicious food with friendly service.   (Lola’s brick and mortar restaurant used to be housed where the beloved Tavern is today.)

I love the “Shiny Bullet,” the Anazazi bean burrito that resembles an “Airstream on the outside but beanie, cheesie-loaded wonderfulness on the inside.”

Who can resist “cheesie-loaded wonderfulness”?

Mom was coming for lunch and to spend Mother’s Day weekend with us.   I decided to make up my take on the “Shiny Bullet” with heirloom beans, goat cheese, onion, green chile sour cream, cilantro and romesco.   (Lola’s put romesco on everything and serves it on the side with tortilla chips.)

This takes some prep time time but all the ingredients keep for awhile for other recipes and dishes.

Here are the steps:

1.   Cook the heirloom Anasazi beans.   I am able to get these at our local grocery store.   For a fast and easy way to cook dried beans, follow these instructions:

Rinse beans and place in a large sauce pan with a tight fitting lid.   Add water so that three inches cover beans.  Bring to a boil, cover with lid, and turn off heat.   Let set for 90 minutes.

Anasazi beans

Anasazi beans

After 90 minutes, drain and rinse.  (Discard soaking water.)    Add back to pan and cover  with an inch of water.  Bring to boil, cover, and reduce to simmer.   Simmer for another 45  minutes (or until done).

2.   For the romesco sauce, click here.    Make it while the beans are cooking.

3.   Make the green-chile sour cream.

Combine 1 cup light sour cream with one small (4 oz) can Hatch green chiles and 1/2 T. green chile powder.

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The green chili sauce and the romesco sauce also makes great dips..

4.  Saute one sliced onion until caramelized.

5.  When everything is prepped, create burritos.

Heirloom Bean Burrito with Goat Cheese, Romesco and Green Chile Sour Cream Sauces

1 large tortilla
3/4 c. cooked  Anasazi beans
Some caramelized onions
crumbled goat cheese
sprinkling of cilantro
dollop of romesco
drizzle of green chile sour cream sauce

Place ingredients in order in the burrito and fold it up.   Repeat as necessary.

More dollops than drizzles.  :)

More dollops than drizzles. 🙂

 

Beanie-cheesey wonderfulness.

Beanie-cheesey wonderfulness.

 

We also got some killer buffalo fries and a short rib sandwich at Local Table’s trailer (which also sadly does not have a restaurant anymore.)

 

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