- 1 tablespoon olive oil
- 1 and 1/2 cups finely chopped onion
- 1 tablespoon chopped jalapeno pepper
- 1 teaspoon vegan sugar
- 1/2 teaspoon curry powder
- 2 (14.5-ounce) drained cans diced tomatoes
- 2 (15-ounce) drained cans kidney beans
- 1 tablespoon minced fresh cilantro
- 4 (8-inch) flour tortillas
2. Add the beans; cover and cook for a final 3 minutes, stirring occasionally. Remove from heat and stir in the cilantro.
3. Meanwhile, warm the tortillas according to package directions. Spoon 1 and 1/4 cups bean mixture in the center of each tortilla and roll up to serve.
A note on rolling your burrito: The main difference between these and a soft taco is that a taco is merely folded in half over the filling, whereas the tortilla in a burrito completely enfolds it. To roll, fold the tortilla nearly in half, but not quite:
Now fold in the sides over the filling, then flip over onto the plate:
4 servings (1 burrito), Calories 414
India meets Mexico, was my first thought upon biting into this burrito, after one taste of the curry-flavored bean mixture. These wraps are definitely good and filling, but the flavor needs to be amped up. I would use more curry powder and additional seasonings like freshly ground black pepper, as well as more jalapeno and cilantro (the mere tablespoon disappeared under all the beans and tomato). I also would add a touch of melted Daiya cheddar and would serve with vegan sour cream next time.