- 2 tablespoons olive oil
- 2 ears corn, husked, kernels cut from cob
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 small fresh red chile, such as finger or Fresno, chopped
- 1 jalapeno chile, seeded and chopped
- 1 teaspoon (about 1/3 palmful) each dried oregano, preferably Mexican, ground coriander and ground cumin
- Salt and pepper
- 1 can (15 to 15.5 oz.) black beans, rinsed
- 1/4 cup (a small handful) fresh cilantro leaves, chopped
- 1 lime, juiced (about 2 tbsp.)
- 2 plum tomatoes or tomatoes on the vine, diced
- 2 cups mixed grated cheddar and pepper jack
- 4 large flour tortillas
- Natural olive oil cooking spray
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the corn, onion, garlic, red chile, jalapeno, oregano, coriander and cumin; season with salt and pepper. Cook, stirring often, until the onion softens and the corn is lightly browned, about 5 minutes. Add the black beans and stir until heated through, 1 to 2 minutes. Stir the cilantro and lime juice into the succotash.
Place a quarter of the succotash, tomatoes and cheeses on the lower third of each tortilla. Fold in the sides, then roll up tightly.
Heat a griddle or a large nonstick skillet over medium. Lightly spray the burritos with cooking spray. Place in the skillet, seam side down. Cook until the burritos are crispy and browned, about 2 minutes per side. Cut each burrito in half.