Name: Neal Barnard’s Jalapeño Burritos with Red Chili Gravy
Yield: 10 people
Ingredients: BEAN FILLING; 2 1/2 cups dried pinto beans; 6 cups water; 2 onions, diced; Pinch of salt (optional); 2 jalapeño peppers, minced; 4 large cloves garlic, minced; 1/2-3/4 cup chopped onion; 3 teaspoons ground cumin; 2 teaspoons chili powder; 2 teaspoons dried oregano; 1 teaspoon sea salt (or to taste); 2 cups corn kernels; 10 flour tortillas; 1 green onion, thinly sliced; RED CHILI GRAVY; 2 teaspoons minced chili pepper (jalapeño or serrano); 1/4 teaspoon paprika; 1/2 teaspoon salt (optional); 1 tablespoon dried oregano; 1/2 teaspoon cayenne pepper; 2 tablespoons coarsely chopped fresh cilantro; 1/4 onion, chopped; 1 clove garlic, chopped; 1/2 cup tomato sauce; 2 cups water; 3 tablespoons all-purpose flour; 3 tablespoons vegetable oil; Salt (to taste)

Neal Barnard’s Jalapeño Burritos with Red Chili Gravy

Servings

10 people

Ingredients

BEAN FILLING
2 1/2 cups dried pinto beans
6 cups water
2 onions, diced
Pinch of salt optional
2 jalapeño peppers, minced
4 large cloves garlic, minced
1/2-3/4 cup chopped onion
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sea salt or to taste
2 cups corn kernels
10 flour tortillas
1 green onion, thinly sliced
RED CHILI GRAVY
2 teaspoons minced chili pepper jalapeño or serrano
1/4 teaspoon paprika
1/2 teaspoon salt optional
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons coarsely chopped fresh cilantro
1/4 onion, chopped
1 clove garlic, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
Salt to taste

Ingredients

BEAN FILLING
2 1/2 cups dried pinto beans
6 cups water
2 onions, diced
Pinch of salt optional
2 jalapeño peppers, minced
4 large cloves garlic, minced
1/2-3/4 cup chopped onion
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sea salt or to taste
2 cups corn kernels
10 flour tortillas
1 green onion, thinly sliced
RED CHILI GRAVY
2 teaspoons minced chili pepper jalapeño or serrano
1/4 teaspoon paprika
1/2 teaspoon salt optional
1 tablespoon dried oregano
1/2 teaspoon cayenne pepper
2 tablespoons coarsely chopped fresh cilantro
1/4 onion, chopped
1 clove garlic, chopped
1/2 cup tomato sauce
2 cups water
3 tablespoons all-purpose flour
3 tablespoons vegetable oil
Salt to taste

Servings

10 people

Instructions

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.

Recipe Notes

Nutrition Facts

Neal Barnard’s Jalapeño Burritos with Red Chili Gravy

Amount Per Serving

Calories 464

% Daily Value*

Sodium 550mg 23%

Total Carbohydrates 81g 27%

Dietary Fiber 16g 64%

Protein 19g 38%

* Percent Daily Values are based on a 2000 calorie diet.

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

Neal Barnard’s Jalapeño Burritos with Red Chili Gravy

Neal Barnard

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