Tuesday, March 19, 2013

Meatless March Day #13: Mexicali Burritos

We made a new "vegan" Mexicali Burrito recipe Saturday and were SO not impressed, so I am giving you the recipe for how we typically make them, minus the meat & cheese and amp up the veggies, because that is how we will be having them from now on.  Sometimes change doesn't really need to be so drastic! :)

Mexicali Burritos

1 can refried beans (oil free)
2 cups of frozen corn kernels (organic recommended)
1 cup salsa (homemade or carefully chosen otherwise)
1 small onion
1/2 cup veggie broth (water will also work)
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp turmeric
1/8 tsp cayenne pepper
1/4 cup whole wheat flour
2 cups cooked whole grain brown rice (organic recommended)
whole grain totillas
shredded lettuce
guacamole & hot sauce optional

1. In a large saucepan over medium heat, saute the onion in the veggie broth for 5 minutes or until translucent.
2. Add the chilli powder, cumin, turmeric, and cayenne and saute for 1 additional minute.
3. Add beans and corn and cook, stirring until heated and smooth, about 5 minutes.
4. Stir in flour and rice and cook another few minutes, until flavors are well blended and mixture has thickened enough to put on your tortilla.
5. Warm tortillas in a pan or the microwave for a few seconds.
6. Spoon mixture onto half of tortilla and top with shredded lettuce, if desired add guacamole, then fold into your burrito.

Note:  I have been using the veggie broth some to saute stuff, in the place of EVOO and it works great!

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