Beach Bean Burritos from Martha Stewart’s Hors d’Ouvres by Nancy

For the cornmeal cups
6 tablespoons unsalted butter, at room temperature
3 oz. cream cheese, at room temperature
1 cup all purpose flour
1/2 c cornmeal
Pinch of salt

Preheat oven to 350F. Cream together the butter and cream cheese. Combine flour, cornmeal and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.

Divide dough into 1-inch balls and press them into small muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possiible and come to the top of the tins.

Bake for 20 minutes, or until golden brown.


For the Filling
1 15-ounce can of pinto or red kidney beans
½ cup minced red onion
2 tablespoons chopped cilantro
1 tablespoon freshly ground black pepper
1 tablespoon fresh oregano
1 package small flour tortillas (about 15)

Drain the beans, reserving one¬fourth of the liquid. Combine the beans and reserved liquid, onion, cilantro, pepper, and oregano in a mixing bowl. Spread 11/2 tablespoons of the bean mixture on one half of the tortilla. Roll once, tuck both ends toward the center, and continue rolling. Arrange the burritos in an oven¬proof dish and cover with foil. Bake the burritos for 10 minutes, or until they are thoroughly warm. Serve immediately. Makes 12 to 15 small burritos. Can be cut in half. Use Salsa Verde as a dip.

For the salsa verde: (From Eliza Gonzales' Master Recipe)
10 tomatillos, medium size
1 avocado
3 garlic cloves
2 - 3 chiles serranos (vary according to preference for piquancy)
1 bunch cilantro, chopped with a bit of stem
1/2 medium white onion, coarsely chopped
Salt

Peel the husks from the tomatillos and rinse well. Cut in halves. Blend the tomatillos, onion, garlic, cilantro and chiles in food processor. Peel the avocado and cut it in half. Add to salsa and blend again until it is the consistency of a thick paste. Adjust to desired consistency with water or add another avocado to thicken. Salt to taste and serve.