Gens Vegan Burritos
"A really comforting burrito full of taste, colour and all-around goodness!"
Serves 6 | Prep Time 15 | Cook Time 15Why I Love This Recipe
FEATURING: Sweet peppers, zucchini, onions, tomatoes, cucumber, lettuce, jalapeno pepper, garlic, and cilantro.
A really comforting burrito full of taste, colour and all-around goodness! You can easily half this recipe. I sometimes also add a bit of rice and/or tofu, that I rinse and crumble with my hands into a pan, before sautéing it 5-7 min, adding a bit of taco mix (you can use store-bought one or make your own: http://allrecipes.com/recipe/46653/taco-seasoning-i/)
And if you have time, try making your own tortillas!
Ingredients You'll Need
FOR THE REFRIED BEANS:
2 tablespoons oil
1 cup diced sweet onion
4 medium garlic cloves, minced
1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2-1 jalapeno pepper, seeded and chopped (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
1 (14-ounce) can black beans (or other bean, such as white kidney beans), drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped
FOR THE SAUTÉED VEGGIES
1 tablespoons oil
1 small onion, chopped
1-2 sweet red peppers, seeded and chopped in thin strips
1/2-1 zucchini, chopped (optional, corn works too)
Salt and freshly ground pepper, to taste (I probably use approx. 1/4-1/2 tsp salt)
FOR THE PICO DE GALLO
See my recipe here: http://www.bakespace.com/recipes/detail/Pico-de-Gallo/72571/
FOR THE GUACAMOLE (OPTIONAL)
2 medium ripe avocados, halved and pitted
1/4 cup finely chopped white onion (about 1/4 small onion)
1/8 cup finely chopped fresh cilantro
1/4 cup of tomato, finely chopped (optional)
1/2 small jalapeño, seeds and ribs removed, finely chopped (optional)
1.5 tablespoons lime juice (from about 1/2 lime), or more if needed
1/8 teaspoon ground coriander
1 teaspoon salt, more to taste
FOR THE ASSEMBLY:
A package of soft tortillas (flour or corn)
A few lettuce leafs, chopped
1 cucumber, chopped (optional)
Directions
FOR THE REFRIED BEANS: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.
Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, jalapeño (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens. Now stir in the rinsed beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving. Mash with a potato masher (optional- you can also leave the beans as is). Reserve.
PREPARE THE SAUTÉED VEGGIES: Heat oil over medium heat in a pan. When hot, add the onion and sauté until the onions are translucent. Add the peppers and zucchini. Add salt. Saute 3-5 min until the veggies are tender but with a hint of crispiness. Add freshly ground pepper. Taste, add salt and pepper, as needed. Reserve.
FOR THE PICO DE GALLO: Follow my recipe: http://www.bakespace.com/recipes/detail/Pico-de-Gallo/72571/
FOR THE GUACAMOLE: Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas. Using a fork, mash up the avocado until it reaches your desired texture. Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine. Taste and add additional salt, until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
FOR THE ASSEMBLY:
Heat one tortilla at a time (corn or flour) in a frying pan over medium heat for approx. 30 seconds (until you see bubbles forming in the tortillas). Put on a plate and cover with a clean dish cloth (or with a large bowl. Now heat up all the tortillas the same way, piling them up on each other.
Spoon fillings onto each tortilla just below the center, loading on only as much beans, sautéed veggies, pico de gallo, guacamole (if using) as the tortilla can hold and still be folded and rolled (figure no more than 1 1/2 cups for a 10-inch tortilla). Top with a few chopped cucumbers and chopped lettuce, if using. Fold the bottom edge up and over the filling. Fold the opposite sides in and over the filling. Roll up the burrito from the bottom.
