Date: Thu, 10 Nov 94 11:36:53 CST
From: Tyrrell Courtney (tyrrellc@admin.stedwards.edu)
Subject: Black Bean Veggie Burritos (t)
I promised that I'd remember to bring this. Our student worker gave me
the recipe, and it needed very little modification to be ff, so in her
honor, here are:
Rhonda's Black Bean Veggie Burritos
1 Green or red pepper, seeded and chopped
1 Onion (I used red) chopped
1-4 Garlic Cloves minced
1 Jalapeno pepper (optional)
2 cans Black beans, drained
1 can Corn kernals (the vacuum packed type), drained
1 can Tomato paste (the small kind)
1-2 Tablespoons soy sauce
Cumin, Thyme, Cayenne pepper (to taste, I used about
1 tsp. each.
Saute vegetables in balsamic vinegar with the spices until soft and onion
is clear. Add rest of the ingredients, stir up and cook till warm.
(I used a 12 in. nonstick skillet and it was full to the top!)
Should be thick, not liquid.
Spoon into ff flour tortillas , roll up, and bake for 10-15 minutes.
I had some steamed kale left over and rolled it up with the filling
interesting addition, I liked it! I also added some ff soyakass
jalepeno "cheese"
Warning! This makes a lot! I ate 2 each evening for 5 days, and still
had filling left over to freeze. It freezes well. Also, when cold,
I just microwaved for 2-3 minutes (with a damp paper towel to keep
the tortillas from getting tough), and that worked fine, too. I did
not use a jalepeno in my version, just personal taste. Obviously, I
liked them a lot to eat so many days in a row, but they were easy to
fix! Hope you all like 'em. Yum!--
kwvegan vegan