Ingredients Weight Measure
Strong chicken stock 7 cups
Black beans, sorted, rinsed, soaked overnight 1-1/2 cups
Cumin seed, toasted 2 tsp.
TABASCO® brand Original Red Sauce, divided 1 Tbsp., 2 tsp.
Shallots, roasted*, minced 4 oz.
Phyllo dough 36 oz. 48 sheets
Melted butter as needed
Red and yellow bell peppers roasted, skinned, seeded, split lengthwise 12 ea.
Monterey Jack cheese, shredded 30 oz.
Smoked chicken breasts, boned, skinned, julienned 24 oz. 6-8 ea.
Sour cream as needed
Cilantro sprigs, for garnish as needed

Tomato Salsa

Ingredients Weight Measure
Tomatoes, peeled, sliced, chopped 1-1/2 lbs.
Green onions, minced 1/2 cup
Cilantro, minced 2 Tbsp.
Fresh garlic clove, minced 1 ea.
Ground cumin 3/4 tsp.
TABASCO® brand Original Red Sauce 3/4 tsp.
Freshly squeezed lemon juice 1-1/2 Tbsp.


  1. Bring stock to boil; add beans, cumin seed, 2 tsp. TABASCO® Original Red Sauce and shallots. Reduce heat and simmer until beans are tender, approximately 1 hour.
  2. For each serving: Place phyllo dough sheet on work surface; brush with melted butter; layer with 3 additional sheets, brushing each with butter. Place 1 yellow pepper half and 1 red pepper half lengthwise across the center third of phyllo dough. Top peppers with 3 Tbsp. black beans. Sprinkle 1-1/4 oz. shredded cheese over beans. Top cheese with 2 oz. julienned chicken; sprinkle 1/4 tsp. TABASCO® Original Red Sauce over chicken.
  3. Top chicken with 3 Tbsp. beans, then 1-1/4 oz. shredded cheese. Place another red and yellow pepper half on top layer, opposite original placement (red over yellow, etc.) Fold long edge over filling, tucking edge in, fold in sides and finish rolling burrito. Place on lightly oiled baking sheet. Brush top with butter; bake uncovered at 375°F for approximately 30 minutes or until phyllo is lightly browned.
  4. To make Tomato Salsa: combine tomatoes, green onions, cilantro, garlic, cumin, TABASCO® Original Red Sauce and lemon juice. Let stand several hours for flavors to blend.
  5. Place burrito on serving plate, cut in half to show filling. Serve with Tomato Salsa and sour cream and garnish with cilantro sprigs.
  6. * To roast shallots: peel, toss with a small amount of olive oil and place in sauté pan or on sheet pan in 400°F oven for 20 minutes, tossing frequently until browned and tender.

Yield: 12 servings