YIELDS: 4 burritos IMPORTANT: This recipe uses a 1.5- to 2-quart slow cooker
INGREDIENTS:
1½ cups cooked or 1 15-oz can black beans,
rinsed and drained
7 oz tofu, crumbled (no need to press)
2 Tbsp sautéed diced onions (you can use raw
onions, but the onion flavor won’t meld in as well)
2 Tbsp green pepper, minced
¾ cup water
½ tsp ground turmeric
¼ tsp ground cumin
¼ tsp chili powder
¼ tsp smoked paprika
salt and pepper, to taste
4 whole-wheat burrito-sized tortillas
(use gluten-free if desired)
THE NIGHT BEFORE:
STEP 1:
Add black beans through smoked paprika and cook on low
for 7 to 9 hours.
IN THE MORNING:
STEP 1:
Taste and add salt and pepper if necessary.
STEP 2:
If your tortillas are stiff, put them one at a time over the
mixture in the slow cooker and steam them into submission.
Spoon ¼ of the mixture onto the tortillas. Add any extras
you’d like, roll up and serve.
OPTIONAL EXTRAS: salsa, vegan sour cream,
Cashew Cream
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