Yield: 12 servings.
7 cups strong chicken stock
1½ cups black beans, sorted, rinsed, soaked overnight
2 tsp. cumin seed, toasted
1 Tbsp. + 2 tsp. Tabasco® brand Pepper Sauce, divided
4 oz. shallots, roasted*, minced
36 oz. phyllo dough
as needed, melted butter
12 red and yellow bell peppers, roasted, skinned, seeded, split lengthwise
30 oz. shredded Monterey Jack cheese
6-8 smoked chicken breasts (24 oz.), boned, skinned, julienned as needed, sour cream
as needed, cilantro sprigs
1½ lb. tomatoes, peeled, sliced, chopped
½ cup green onion, minced
2 Tbsp. cilantro, minced
1 fresh garlic clove, minced
¾ tsp. ground cumin
¾ tsp. Tabasco® brand Pepper Sauce
1½ Tbsp. freshly squeezed lemon juice
Bring stock to a boil. Add beans, cumin seed, 2 tsp. Tabasco® brand Pepper Sauce and shallots. Reduce heat and simmer until beans are tender, approximately 1 hour.
For each serving: Place phyllo dough sheet on work surface. Brush with melted butter; layer with three additional sheets, brushing each with butter. Place one yellow pepper half and one red pepper half lengthwise across center third of phyllo dough. Top peppers with 3 Tbsp. black beans. Sprinkle 1¼ oz. shredded cheese over beans. Top cheese with 2 oz. julienned chicken; sprinkle ¼ tsp. Tabasco® brand Pepper Sauce over chicken.
Top chicken with 3 Tbsp. beans, then 1¼ 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.
Place burrito on serving plate; cut in half to show filling. Serve with tomato salsa and sour cream; garnish with cilantro sprigs.
For tomato salsa: Combine tomatoes, green onion, cilantro, garlic, cumin, Tabasco® brand Pepper Sauce and lemon juice. Let stand several hours for flavors to blend.
*To roast shallots: Peel, toss with small amount of olive oil and place in saute pan or on sheet pan in 400°F oven for 20 minutes. Toss frequently until browned and tender.