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Nutrition Facts
Serving Size 1 (361g) Recipe makes 10 servings
Calories 362
Calories from Fat 68		(18%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 4.4g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 506mg		21%
Potassium 930mg		26%
Total Carbohydrate 60.4g		20%
	Dietary Fiber 10.6g	42%
	Sugars 3.8g
Protein 15.0g		29%
detailed view... how is this calculated?

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Jalapeno Burritos With Red Chili Gravy

Recipe #114977 | 1¾ hours | 25 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sharon123
Apr 1, 2005

This recipe was adapted from Neal Barnard's cookbook, "Turn Off the Fat Genes". This is so good, you won't even miss the cheese! To shorten future preparation time, make extra gravy and freeze for up to three months. You may also use canned beans instead of dried ones.

SERVES 10 (change servings and units)

Ingredients

Bean filling

2 1/2 cups dried pinto beans
6 cups water
2 onions, diced
1 pinch salt (optional)
2 jalapeno peppers, minced (or to taste)
6 medium garlic cloves, minced
1/2-3/4 cup onion, chopped
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sea salt or
2 cups corn kernels
10 flour tortillas
1 green onion, thinly sliced

Red Chili Gravy

2 teaspoons minced chili peppers (jalapeno or serrano)
1/4 teaspoon paprika
1/2 teaspoon salt (optional)
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons coarsely chopped fresh cilantro (or parsley, if desired)
1/4 onion, chopped
1 garlic clove, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons flour
3 tablespoons olive oil
salt, to taste

Directions

1
To make bean filling:.
2
Place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
3
To make gravy:.
4
Combine minced chili pepper, spices, cilantro(or parsley), onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
5
Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately. Serves 10.

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Featured Reviews for This Recipe

From: Ladywaters

On Jan 25, 2009

Made this and it was way too spicy! I think next time I will only use 1 jalapeno pepper. I couldn't finish it. The sauce was very good.

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From: Andi of Longmeadow Farm

On Aug 27, 2008

A winner here on the farm. What a day for burritos! And.....red chili gravy well this is the beez kneez. We just love this dish. Really like the no added fat as another reviewer mentioned, and in place of one Jalapeno, I used my brand new spanking fresh-from-the-garden chocolate Habanaro pepper. A great taste with a bit of a punch. Everything went together perfectly, as I made the bean filling yesterday, and it had time to meld all flavors into one taste sensation. Secondly, the chili gravy is something to keep in the fridge for a day or so, and is so tasty, I had a hard time not using prior to this recipe. I also used fresh picked corn from the garden, (used 2 medium ears with smaller kernels) and added more fresh cilantro, because we love it. A savory, flavorfull treat for sure, and one that will be made many more times. Thanks, Sharon we loved it!

1 person found this review helpful

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From: Vegan Courtney

On Jul 8, 2006

This was really excellent! We made a few substitutions (we were out of pinto beans so we used canned red beans, and we were out of tomato sauce so we used some bland salsa) and doubled the amount of jalapeno (we're spice heads), and we found this to be really tasty. We'll definitely make this again for friends, along with some guacamole and sangria! Thanks for sharing!

2 people found this review helpful

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From: VegSocialWorker

On Dec 24, 2008

Loved it. I made two changes to the recipe, but I don't think they changed the outcome much. I cooked the beans in the crockpot all day, then did the beating right in the crock (great tip, by the way!). I also did not add any oil at the end. I just added the flour to a small bit of the gravy and then added it back to the pan. It worked great. I used a whole grain tortilla. This is a keeper for sure. I can see making the beans for other dishes as well. Thanks for posting! Made for the Dec 08 veggie swap.

1 person found this review helpful

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