You toBLACK BEAN BURRITOS. Boy does that recipe bring back memories. I had a business in the 90's when I lived in St. Louis, MO. It was called Eddie's Gourmet Delights and was located on the South Side of the city. There, I manufactured Black Bean Burritos, Tostadas and Egg Rolls, all Vegan and Kosher. I shipped them all over the country and everyone just loved them. The business was underfunded and didn't thrive, but the Burritos did. They are so popular with my clients that it is the first thing they ask for when I am cooking for them. Vegans can certainly use a Mexican Style Cheddar Cheese and non vegans can of course use the real thing. If you are Gluten Free, there are tortillas (burrito size) to substitute. Most people love love love Mexican food anyway and these Burritos will definitely taste authentic. You'll think "Mamacita" inspired them with Chef Eddie's twist. Get the small 6" Tortillas for appetizer size Burritos. You can also add chicken, shrimp, steak, fish or any other animal products. Don't forget to serve them with some guacamole and salsa. I'll bet you can't eat just one.
BLACK BEAN BURRITOS
2 cans Black Beans, drained 1 teaspoon ground Cumin 1 Tablespoon ground Chili Powder 1/4 cup fresh Cilantro Leaves, chopped 2 Garlic cloves, minced 1 rib Celery, chopped 1 medium sweet Onion, chopped 4 ounces Button or Bella Mushrooms, sliced 1 small Red Bell Pepper, chopped 2 Tablespoons Braggs Liquid Amino 2 Tablespoons Extra Virgin Olive Oil 1/4 cup Broccoli Florets, cut very small 1 package Shredded Mexican Blend or Cheddar Cheese (or Mexican or Cheddar style Cheese for Vegans) 6 Stone Ground Whole Wheat Tortillas 12 inches (or Gluten Free Tortillas)
1) Place Black Beans, Cumin, Chili Powder, Cilantro, Braggs Liquid Amino and Garlic in a food processor and pulse until all ingredients are incorporated, leaving some beans still in chunks. Transfer to a medium size bowl and set aside. 2) Pour Olive Oil in a non-stick skillet and add Celery, Onion, Mushrooms, Red Bell Pepper and Broccoli and saute until the vegetables are soft but crispy. Drain in a colander and carefully press the excess liquid out of the veggies. Add them to the Black Beans. Place one Tortilla at a time on the iron rack for a few seconds until the Tortilla is pliable (do not overcook because it becomes crispy and will crack). You can use a microwave and cook for 10 seconds only. 4) Place a heaping 1/4 cup of the Black Bean and Veggie mixture in the lower third of the Tortilla along with a small (or big) handful of cheese. Fold the bottom of the Tortilla over the mixture and tuck the edge under. Bring the sides of the Tortilla toward the center. Finish rolling the tortilla all the way to the top. 5) Place on a sheet pan and bake for 20 - 30 minutes at 350 degrees. The outside of the Tortilla should get a light brown. Salud!!! I always say you're "Noshing your way to health, one bite at a time".