Hearty and satisfying, this main course won’t over-tax our livers as they try to metabolize protein. And yes, you will still feel big and strong.
Makes 4 full servings, 8 starter course servings
2 ripe tomatoes, finely diced
½ red onion, finely diced
1 red bell pepper, roasted over an open flame, peeled, seeded, diced
2 cloves fresh garlic, finely minced
1 serrano chili, finely minced, including seeds
Extra virgin olive oil
Extra virgin olive oil
3 cloves fresh garlic, thinly sliced
1 red onion, small dice
1 carrot, small dice
2 stalks celery, small dice
Pinch ground cumin
Generous pinch crushed red pepper flakes
1 cup cooked black turtle beans
1 cup cooked red azuki beans
4, 10-inch whole wheat tortillas
½ cup avocado oil
Make the salsa, by simply combining the first 5 ingredients in a mixing bowl. Season to taste with salt and drizzle lightly with olive oil. Mix well, cover tightly and set aside so flavors can develop.
Make the burrito filling. Place a small amount of oil, the garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in carrot and celery, a pinch of salt and sauté for 1-2 minutes. Stir in cumin and crushed red pepper flakes, season lightly with salt and sauté for 1 minute more. Stir in cooked beans, season to taste with salt and cook, stirring constantly, until beans are warmed through, about 3 minutes.
Lay a tortilla on a dry work surface. Spoon one quarter of the filling onto tortilla and spread it evenly over the tortilla, leaving a 1-inch border all around. From the side nearest you, roll, jelly-roll style to create the burrito. Set aside, seam side down. Repeat with remaining tortillas and beans.
Heat oil in a large skillet over medium heat. Lay 2 burritos in hot oil, seam side down and fry until golden on the undersides, 1-2 minutes. Turn the burritos carefully and brown on the other side. Drain on paper and repeat with remaining 2 burritos.
To serve, arrange burritos on a platter and spoon salsa over top.
COOK'S TIP: You can add richness to these burritos by sprinkling the filling with vegan Monterey Jack cheese substitute before rolling up. I would use 1/4 cup grated 'cheese' per burrito.