Jalapeno Burritos With Red Chili Gravy Recipe #114977
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.
by Sharon123
1¾ hours | 25 min prep
SERVES 10
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
- To make bean filling:.
- 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.
- To make gravy:.
- 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.
- 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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