Neal Barnards Jalapeno Burritos with Red Chili Gravy
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Neal Barnard’s Jalapeño
Burritos with Red Chili Gravy February, 2005 Serves 10 / To shorten future preparation time, make extra gravy and freeze for up to three months. Bean Filling 2-1/2 cups dried pinto beans 6 cups water 2 onions, diced Pinch of salt (optional) 2 jalapeño peppers, minced 4 large cloves garlic, minced 1/2-3/4 cup chopped onion 3 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons dried oregano 1 teaspoon sea salt, or to taste 2 cups corn kernels 10 flour tortillas 1 green onion, thinly sliced Red Chili Gravy 2 teaspoons minced chili pepper (jalapeño or serrano) 1/4 teaspoon paprika 1/2 teaspoon salt (optional) 1 tablespoon dried oregano 1/2 teaspoon cayenne pepper 2 tablespoons coarsely chopped fresh cilantro 1/4 onion, chopped 1 clove garlic, chopped 1/2 cup tomato sauce 2 cups water 3 tablespoons all-purpose flour 3 tablespoons vegetable oil Salt, to taste 1. To make bean filling, place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapeños, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm. 2. To make gravy, combine minced chili pepper, spices, cilantro, onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and vegetable oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste. 3. Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. PER SERVING (1 tortilla, 2/3 cup filling, 1/4 cup sauce): 464 cal, 18% fat cal, 10g fat, 1g sat fat, 0mg chol, 19g protein, 81g carb, 16g fiber, 550mg sodium |
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