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Thursday, May 16, 2013

Barbecued Bean Burritos

After a week in New York filled with more animal protein, sugar and alcohol than usual, it's back to basics: a mostly plant-based diet!  But even Adam gave this meal high marks.  It's delicious and hearty enough to satisfy the biggest carnivore.

Serve in your favorite tortillas along with the stewed peppers and onions, or your other favorite toppings such as cheese/vegan cheese, avocado, chopped lettuce, onions, and tomatoes, etc.


 

Barbecued Beans

1 cup sprouted bean mix (or any kind of sprouted legumes)
1 can red kidney beans, rinsed and drained (or 1.5 cups cooked beans)
1/4 cup bbq sauce (your favorite home-made or store bought variety)
1/2 cup tomato salsa (your favorite home-made or store bought variety)
2 cloves garlic, minced
3 tbls tomato paste
1 tbls mild chili powder
1 tsp ground cumin
1/2 tsp salt
Pinch cayenne pepper, to taste (optional)

Combine sprouted beans with 2 cups water in a covered pot.  Bring to a boil and then remove lid, turn heat down to medium and simmer for about 15 minutes until at least half of liquid has been absorbed.  Add in remaining ingredients and continue to cook until it thickens.



Stewed Peppers and Onions

2 red bell peppers, sliced in strips
2 green bell peppers, sliced in strips
1 red onion, sliced
1 Spanish onion, sliced
2 cloves garlic, minced
1 jalapeno pepper, seeded and chopped (optional)
1/2 cup cider vinegar
1 can tomato paste

Place all the ingredients in a skillet or deep fry pan, except for tomato paste.  Set heat to medium and cover with lid, stirring occasionally until onions and peppers start to soften.  Remove lid and stir in tomato paste.  Continue to cook for at least 20 minutes until veggies have stewed down and are soft and sweet.

To assemble burritos, place desired amount of bean mixture into the centre of each tortilla and add some of the peppers and onions and/or other desired add-ins.  Roll up tortillas and spoon more of the onions and peppers over top.  Makes 4-6 HUGE burritos.  Both peppers and onions and beans can be frozen.

Unfortunately I have no photos of the finished product as Adam and I devoured all of them (yes, all of them), before I remembered.  Oops!  What can I say, they were delicious!

This recipe has been shared with Vegetarian Mamma's Gluten-Free Friday and Diet, Dessert & Dogs' Wellness Weekend.