24 January 2012
Black Bean Burritos
This is a quick and easy basic recipe for a vegetarian and vegan bean burrito. Toss in some extra toppings such as non-dairy sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand.
2 cups leftover pre-cooked rice
juice from 2 limes
2 tbsp chopped fresh cilantro
1/2 onion, diced
3-4 cloves garlic, minced
2 tbsp vegetable oil
1 15 ounce can black beans
1/2 onion, diced
1 tbsp chili powder
1/2 tsp cumin
1 tbsp hot sauce, or to taste
4-6 flour tortillas
In a large bowl, toss together the fresh cilantro with the rice and drizzle with lime juice. Heat in the microwave on on the stove just until hot.
In a separate large skillet, sautee the onion and garlic in olive oil for 2 - 3 minutes, or until onion is soft.
Reduce heat to medium low and add black beans and remaining ingredients (except flour tortillas). Stir to combine, and allow to cook until heated through, about 5 minutes.
Spoon rice and beans onto flour tortillas, and add any additional toppings you want, such as vegan cheese, salsa, avocado slices, black olives or non-dairy sour cream. Wrap your bean and rice burritos and serve hot.
Spicy Sweet Potato and Black Bean Burrito
Ingredients (use vegan versions):
1 large sweet potato
1/4 cup chili powder
1 teaspoon garlic powder
1 tablespoon cumin
1 teaspoon oregano
1/4 cup diced red onion
1 cup cooked black beans
1/2 cup diced green bell pepper
1/2 cup cooked brown rice
1/4 cup frozen corn kernels
3/4 cup tomato sauce
1/4 cup canned diced green chilies
3 cups roughly chopped kale
6 corn tortillas
1/4 cup diced tomato
1 tablespoon chopped fresh parsley
1) Wash sweet potato and peel, if desired. Bring large pot of water to boil. Add sweet potato, cut in large chunks, and boil until tender, about 30 minutes. When easily pierced with a fork, it's done.
2) Meanwhile, combine the chili powder, garlic powder, cumin, cayenne, and oregano.
3) Saute the red onion on medium-low heat in a small amount of water until soft and slightly translucent, roughly 5 to 10 minutes. Add half of the mixed spices, black beans, bell pepper, rice, corn, tomato sauce and green chilies. Cook on medium heat, stirring occasionally, for 10 minutes. Lastly, stir in the kale and heat until bright green and just wilted. Remove from heat.
4) When sweet potato is cooked, mash until smooth with the remaining half of spice mixture. Heat corn tortillas between two damp paper towels in microwave for 30 seconds.
5) Spread mashed sweet potato down the center of each tortilla. Top with the black bean and veggie mix. Roll and serve topped with diced tomato and fresh parsley.
Source of recipe: I'm big on sweet potatoes- loaded with health benefits, they're versatile and satisfying. This recipe, born from leftovers, is an easy and fresh way to combine healthy ingredients.
Makes: 6 burritos, Preparation time: 15 minutes, Cooking time: 35 minutes