Neal Barnard’s Jalapeño Burritos with Red Chili GravyNeal Barnard | Delicious Living
- Serves: 10 people
- Calories per serving: 464
To shorten future preparation time, make extra gravy and freeze for up to three months.
- To make bean filling, place beans in a large pot, cover with water, and soak overnight. Drain soaking water; rinse beans well and return to pot. Add 6 cups water, onions, and a pinch of salt, if desired. Bring to a boil; reduce heat, cover, and simmer, adding more water if necessary, until beans are soft, about 3 hours. Drain and mash beans with a potato masher or electric mixer. Stir in jalapeños, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
- To make gravy, combine minced chili pepper, spices, cilantro, onion, garlic, tomato sauce, and water in a saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Meanwhile, in a small bowl, combine flour and vegetable oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
- Warm tortillas one at a time for a few seconds over a hot burner. Place a small amount of beans in the center of each tortilla and roll up. Cover with Red Chili Gravy and garnish with green onions. Serve immediately.
PER SERVING (1 tortilla, 2/3 cup filling, 1/4 cup sauce): 464 cal, 18% fat cal, 10g fat, 1g sat fat, 0mg chol, 19g protein, 81g carb, 16g fiber, 550mg sodium