Pan Fried Black Bean Burritos

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

Ingredient List:

Salsa:

• 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
• Sea salt
• Extra virgin olive oil

Burritos:

• Extra virgin olive oil
• 3 cloves fresh garlic, thinly sliced
• 1 red onion, small dice
• Sea salt
• 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

Step By Step Instructions:

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.