Friday, March 1, 2013

Curried Kidney Bean Burritos

It's Friday night and it's been an exhausting week and the last thing you want to do is cook - am I right? I present to you one of the easiest bean burritos ever. If tacos are your preference but you're equally in a hurry, try my recipe for Soft Chicken Tacos. Dinner is 30 minutes away.

  • 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
1. Heat the olive oil in a large skillet over medium-high heat.  Add the onion and saute for 6 minutes, until lightly browned.  Add the jalapeno, sugar, curry powder, and canned tomatoes.  Cover, reduce heat, and simmer for 10 minutes.

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:

Nutrition Info:
4 servings (1 burrito), Calories 414 

Tasting Notes:
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.


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