Four Grain-and-Vegetable Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Michael Foley suggests using a plastic bottle with a small tip opening to squirt the sour cream onto the plate. Steamed julienne-cut red bell peppers and mixed greens add color to the serving. Ingredients:
1 cup dried black beans |
2 tablespoons olive oil |
3 cups chopped carrot |
1 1/2 cups chopped leek |
1 1/2 cups chopped onion |
1 cup chopped red bell pepper |
1 cup finely chopped mushrooms |
1 cup chopped celery |
3 cups canned vegetable broth, divided |
1 tablespoon hot chili powder |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon ground cinnamon |
4 garlic cloves, minced |
1 cup uncooked medium-grain rice |
1 cup uncooked lentils |
1/2 cup uncooked pearl barley |
1/2 cup raisins |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups chopped tomato |
10 (10-inch) flour tortillas |
2/3 cup (about 2 1/2 ounces) shredded smoked gouda |
shredded leaf lettuce |
2/3 cup fat-free sour cream |
1 1/4 cups commercial peach salsa |
Directions:
1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2. Heat oil in Dutch oven over medium heat. Add carrot and next 5 ingredients (carrot through celery); sauté 5 minutes. Add beans, 1 1/2 cups broth, chili powder, and next 4 ingredients (chili powder through garlic). Cover; cook 5 minutes. Add remaining 1 1/2 cups broth, rice, lentils, barley, raisins, salt, and pepper; bring to a boil. Reduce heat; simmer 25 minutes. Stir in tomato; set aside.
3. Warm tortillas according to package directions. Spoon 1 cup bean mixture down the center of each tortilla. Top each with 1 tablespoon cheese and shredded lettuce; roll up. Cut each burrito in half diagonally; place 2 burrito halves on a plate; serve with 1 tablespoon sour cream and 2 tablespoons salsa.
4. Note: You can substitute two (15-ounce) cans black beans, drained, for 1 cup dried beans and omit step 1, if desired.
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