I know that I am a couple days late with this recipe but it involved perfection and experimentation before publication. I was cruising through Mexican food ideas to serve for dinner. This past Sunday was Cinco de Mayo (Mexican Independence Day), and couldn’t of anything more appropriate to make other than burritos. I just happen to love tortilla wraps and I don’t only use them to make burritos or enchiladas. They work well for tuna or deli wraps but that’s besides the point. Burrito fillings generally consist of salsa and ground meat. Hubby usually makes black bean burritos which are just as scrumptious and I normally don’t care for beans. I made an exception just this one time but I decided to replicate a vegan version using mashed cooked beans rather than ground soy meat. If you are looking for a quick and easy dinner to prepare, I suggest you cook your beans in advance as beans can take an hour or 2 to cook. They should be soft enough to mash. Mushrooms are also a wonderful vegan substitute for meat; you can use Shitake, Portobello, or Cremini. In terms of beans options, you can use brown beans, red beans, kidney beans, fava beans, or even soy beans. I do not recommend using canned baked beans as the brine that it is soak in is loaded with sodium. You can use any brand of salsa you like or adjust the spicy level to your needs. I prefer to make my own salsa in which I’ll include a recipe with the burrito as well. For those of us to keep Kosher, this recipe allows us to sprinkle some shredded cheese on the burrito. Belated happy Cince de Mayo to my Mexican friends! I hope I am able to honor your heritage with this recipe, even if its vegan :-). Wanna know the secret ingredient that enhances the flavour of this vegan burrito recipe? A shot of tequila. I kid ;-). But you can enjoy it with some tequila or a Margarita.
For this recipe, you will need:
- 4 flour tortilla wraps (preferably whole wheat if you can find any)
- 1 1/2 cup of cooked beans mashed
- 1 cup of mushrooms finely chopped
- 1 large bell pepper chopped
- 1 onion chopped
- 2 tablespoons of minced garlic
- 1 small of jalapeno pepper minced
- 1 small chili pepper minced
- 1 can of crushed tomatoes
- Salt and pepper for taste
Preheat oven to 350 degrees F. In the meantime, saute the garlic and onions in oil for several minutes until onions are translucent. Add the mushrooms , hot peppers and bell pepper and saute till soft. Add mashed beans along with the liquid it was mashed in. Pour in crushed tomatoes. Season with a bit of salt and pepper. Toast the tortillas in the oven until crispy on the edges. Spoon about 1/2 – 3/4 cup bean mixture onto the tortilla half closest to you. Place the burritos, rolled edge down in an oiled baking pan. Bake for 40 to 45 minutes. Serve the burritos topped with non fat plain Greek yogurt.
Yields 4 servings