Easy Vegan Bean Burritos 1 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, minced 1/2 medium green bell pepper, finely diced 3 cups well-cooked pinto beans (from about 1 cup raw), or two 15- to 16-ounce cans, drained and rinsed 1 to 2 small fresh hot chile peppers, seeded and minced, or one 4-ounce can chopped mild green chiles 2 to 4 tablespoons minced fresh cilantro, to taste 1 teaspoon ground cumin Salt to taste Cooking liquid from the beans, or water, as needed Remaining ingredients: 8 burrito-size (10- to 12-inch) flour tortillas 1 cup firmly packed cheddar-style non-dairy cheese Fresh Tomato Salsa or store-bought salsa Shredded lettuce for garnish Black olives for garnish Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and sauté for another minute before adding the green pepper. sauté until the onion is lightly golden. Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes. With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes.
Posted on: Fri, 16 Jan 2015 02:42:37 +0000
Trending Topics
Recently Viewed Topics
© 2015