The Perfect Vegetarian Black Bean Burrito
My version of Perfection!
Vegetarian food is not always as filling as food created with meat. In many cases, certain vegetarian foods do not meet the dietary needs of a grown adult. In all my years of being a vegetarian I have learned that it is important to create a well balanced meal that is also filling. One such meal that is my all time favorite and has become a staple food in our household of both meat eaters and vegetarians alike....The Big Flavor Black Bean Burrito.
I must first preface my hub by stating that the perfect compliment to this dish is to have pre-made (fresh works too but since this is time consuming, it is best to make large batches and freeze for later use) Chipotle Sauce and Salsa Verde.
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Ingredients and Prep
2 15 oz cans of Black Beans or 1- 29 oz can
1 Medium Onion
2 teaspoons garlic
1 small can green chiles
2 tablespoons chipotle sauce
Begin by making sure you have two 15 oz cans of black beans (or one 29 oz can). Drain all liquid from the cans and place in a large pot. In the meantime, cut up 1 medium onion and add to the beans. You will also add 2 teaspoons of minced (or fresh) garlic, a small can of green chiles, and 2 tablespoons of chipotle sauce (see recipe for this sauce below). Once all of this is added to the pot, you will also add about two cups of water and simmer until everything in the pot is tender and most liquid has been absorbed. In the meantime, heat the flour tortillas in a pan with a tablespoon of oil (doing this helps keep the tortillas crisp when you bake them in the oven). After the tortillas are done, add enough black beans to the tortilla and top it with cheddar or mexican cheese. Close tortilla up and bake in the oven for 10-15 minutes until crisp. Enjoy!
To make the Chipotle Sauce, you will need:
6 Cups of water
4 oz. canned chipotle chiles or 4 oz of fresh (if available during season)
1 Cup tomato paste
1 Cup Brown sugar
1/4 Cup red wine
2 Teaspoons salt
1/4 Cup olive oil
Boil all of these ingredients together and then simmer for about 30 minutes. Once cooled, blend to a puree and use or freeze what is left for later use.