Description
A nourishing, simple meatless meal that makes a ton for leftovers or frozen meals! Kids and husbands will love veggie bean burritos.
Ingredients
Units
Scale
for the sauce:
- 1 small onion, chopped
- 1 clove garlic, crushed)
- 1 small can green chiles OR chopped jalapenos
- 1/2 Tbs. chili powder
- 1/4 c. tomato paste (in glass jars, no BPA!) (freeze the rest for the next batch)
- 1/2 tsp. ground cumin
- 1/4 tsp. ground coriander
- dash cayenne
- 8 oz. can tomato sauce
- 1 c. water
- (can sub 14 oz. can tomatoes for sauce and paste.)
for the filling:
- 1 small onion, chopped
- 2 1/2 c. chopped veggies (green pepper, frozen corn, zucchini, fresh mushrooms) I almost always end up with twice this much, so I double the recipe, and a single batch of sauce covers it all.
- 2 cans black beans OR 3-4 cups cooked dry beans
- 1/2 c. water
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 6-8 large tortillas or cooked brown rice
Instructions
To make sauce:
- Sauté onion and garlic and ¼ c. water or olive oil 5 minutes.
- Add chiles and spices, stir and sauté a few minutes.
- Add remaining sauce ingredients, mix well and simmer about 15 minutes.
- Set aside.
To make filling:
- Sauté onion, green pepper, mushrooms in water for 5 minutes.
- Add other ingredients; sauté 10 more minutes.
- You can just fill tortillas and eat smothered with sauce, or put a little sauce in the bottom of 9×13 pan, put the filling in tortillas, top with more sauce and cheese and bake 15-30 minutes at 350 degrees.