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California Veggie Burrito

3 1/2 pounds ripe tomatoes
2 serrano Chiles
half an onion, peeled
2 garlic cloves
salt
2 tablespoons olive oil, plus a glug
half an onion, finely chopped
2 teaspoons dried oregano
1 teaspoon smoked paprika
2 coups roughly chopped broccolini florets and tender stems
2 cups frozen or fresh peas
8 ounces spinach leaves
2 cans (or 3 1/2 cups) cooked black beans
large burrito tortillas
cooked white rice, seasoned with butter and salt
avocado
freshly grated cheddar and jack cheese

Preheat a cast-iron skillet over high heat for 5 minutes. Preheat the broiler.

Place the tomatoes, serrano, onion half and peeled garlic cloves in a single layer in the skillet and place it under the broiler. Allow it to char until the top is blackened all over, moving the skillet occasionally as needed. Deseed the Serrano for less heat.

Transfer the contents to a blender along with a glug of olive oil and a pinch of salt and blend until smooth. Transfer to a medium pot and bring to a simmer, then turn off and set aside.

In a large pot or dutch oven, heat the oil over medium heat. Once it is shimmering, add the onion and some salt and cook until translucent. Stir in the dried oregano and paprika. Add the broccolini and peas and sweat them out with more salt, then add the spinach in batches. Season with salt and cook until tender then stir in the beans and cook until most of the liquid is evaporated out. Turn off heat. Season to taste with salt.

Warm the tortillas (as many as you want to cook) and return the sauce to a simmer, then layer in a little of the rice, followed by the veggies, cheese and avocado. Roll the tortilla and then place it on a foil-lined baking sheet or sizzle plate. Ladle the sauce over it, top with more cheese and broil until the cheese is melted.

Ladle more sauce onto the plate and lay the burrito on top. Eat immediately.