Mary’s Bean Burritos!
I’ve been making these burritos for so long I can’t remember how it started. But it’s stuck for as long as it has ’cause they are so darn good, so dang easy, high fibre (wow!), ridiculously economical, perfectly freezable, deliciously vegetarian and pack a real WOW! factor when served with a little flair. I always make a massive batch and toss them in the freezer to grab,thaw and bake for an easy-breezy culinary treat.
Mary’s Bean Burritos (Makes 12) Bake @ 375 degrees for 20 min.
2 cups dried red organic kidney beans
Soak overnight. Next morning, rinse, cover with lots of water in large pot. Bring to boil, simmer for 3 hours or til soft.
In food processor:
1 medium clove garlic (blend by itself first)
1 tsp chipotle chili powder (yummy smokey flavour)
1 tsp paprika
1 tsp tumeric
1 tbsp cumin
1 tsp salt
juice of 2 limes
3 tbsp olive oil
Blend above ingredients til smooth
Add 1 cup cilantro, blend some more:)
1/2 kg (approx) Monterey Jack Cheese (jalapeneo for extra zip)
12 whole wheat tortilla shells
Cut cheese into 30 gram slices. Place on tortilla and scoop 1/3 cup bean mash on top. Fold in half, fold sides over, and roll closed.
Top baked burrito with dollop of plain Tree Island Yogurt (from Comox valley – yum!), scoop of salsa*. Finish with sliced avocado and a sprinkle of cilantro so it looks like something out the Iron Kitchen – lol!!
I never make my own salsa – but I often cheat and add the following to store bought salsa. Then it looks like I’ve slaved for hours: fresh chopped roma tomatoes, a squeeze of lime juice and a sprinkle of cilantro.