Better-Half's Burritos
Better-Half's Burritos
The best burrito you have ever tasted!
My hubs, Lance, makes the best bean burritos I have ever tasted. Everyone loves them, they’re always a hit, and most people who eat them don’t even notice there’s no meat in there.
Obviously, you can use any salsa you like, just be sure it doesn’t have added oil or sugar. And you can certainly heat this up with some hotter peppers or red pepper flakes.
This is one of our favorite meals and I know you’ll love it.
Pre-heat oven to 425º
INGREDIENTS
1 large yellow onions, small dice
4-5 mushrooms, chopped, small dice
1 green or red bell peppers, small dice
5 cloves garlic, minced
2 cans fat-free refried beans (*Regular refried beans are full of lard, which is pure animal fat, an absolutely toxic deadly poison. Do not bother with this recipe unless you are using fat-free refried beans.)
1 can kidney beans, drained & rinsed
1 can cannellini beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can diced tomatoes with mild green chiles, drained
3 tablespoons vegan Worcestershire sauce
1 tablespoon liquid smoke
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons nutritional yeast
Ezekial Brand tortilla wraps
Newman’s Own Salsa (Pineapple or Mango are our faves!)
METHOD
Use the oil-free sauté method I give in nearly every recipe to cook the vegetables until tender:
The Oil-Free Sauté
Heat a quality non-stick, stainless, or ceramic pan until drops of water bead up and dance. Pour in the veggies and they should sizzle. Stir with a non-metal utensil until the sugars begin to brown and get sticky on the pan, then add a tablespoon or two of low sodium veggie broth to deglaze, just enough to keep the food from sticking. Repeat until tender, adding more broth as needed.
Drain and rinse the kidney, cannellini, and pinto beans, and pour into a large stew pot. Drain the juice from the tomatoes and add to the beans in the pot.
Pour the refried beans into a colander to remove the liquid-like stuff that surrounds them, then add them to the bean mix.
Add all the seasonings, nutritional yeast, vegan Worcestershire, and liquid smoke to the bean mix.
Add the cooked vegetables to the bean mix.
Heat through to blend the flavors, stirring to mix it all well.
Scoop onto a soft tortilla and wrap tightly, tucking in the ends.
Bake on a wire rack on top of a baking sheet at 425 for 15 minutes.
Top with Newman’s Own Mango or Pineapple salsa.
NOTES: We use fat-free refried beans because traditional refried beans are made with pure animal fat. Using traditional refried beans would defeat the whole purpose of the recipe. So be sure to get fat-free refried beans. They carry them right with the regular beans at my grocery stores.
While I specify Ezekial wraps, you can use your own favorite. Better if it’s whole grain, best if it’s oil-free.
SHOPPING LIST
For some of the items you might not be used to buying.