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November 30, 2007

Chipotle Veggie-Bean Burritos

Smoky, spicy, and packed with corn, beans, and veggies

Dreena Burton

Serves 6


One 28-ounce can (796-ml) diced tomatoes, drained (see notes)
1 - 1-1/2 tablespoon olive oil
3⁄4 cup red onion, finely chopped
2 large cloves garlic, minced or pressed
1/2 teaspoon sea salt
Freshly ground black pepper to taste
2 teaspoon chipotle hot sauce (see note)
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon mustard seed
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup green bell pepper, diced
1⁄3 cup celery, diced
1 cup cooked beans of choice (e.g., black beans, adzuki beans)
1⁄3 - 1/2 cup frozen corn kernels
1/2 teaspoon agave nectar
6 large (10") flour tortillas (see note)
1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)


Press the drained tomatoes to remove as much liquid as possible. Set aside 1/3 cup of the tomatoes.

In a large skillet over medium heat, heat the oil. Add the onion, garlic, salt, pepper, chipotle hot sauce and all the dried spices and herbs. Stir for 5-6 minutes; then add in the green pepper and celery, and stir for another couple of minutes. Stir in the remaining ingredients, including the diced tomatoes (except the reserved portion). Cook for a few minutes; then remove from heat and let cool.

Preheat oven to 375°F (190°C). Spoon about 1/6 of the cooled filling into each of the tortillas, leaving a few inches around each edge. Bring the bottom edge over the filling, and begin to roll up the burrito, tucking in the sides as you go until fully rolled.

Place the burritos, folded side down, in a lightly oiled 8"x12" (or similar size) baking dish. Sprinkle the reserved diced tomatoes over the burritos. Cover with foil, and bake for 15-17 minutes. Remove foil, sprinkle on the optional soy cheese, and bake uncovered for another 5-7 minutes until the tops have browned lightly and the cheese is melted.

Notes

  • You can use another kind of hot sauce, but the flavor and intensity will be different; chipotle hot sauce imparts a deep, smoky flavor with some heat—not a fiery hot intensity.

  • For a wheat-free version, use spelt or other wheat-free tortillas.

  • Muir Glen fire roasted tomatoes lend a natural smoky flavor here, but if you can't find them, regular diced tomatoes are just fine.

Courtesy of Dreena Burton, Author of Eat, Drink & Be Vegan; Vive le Vegan; and The Everyday Vegan

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