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Meatless Monday Burrito Night with Chef Michael Smith
These burritos are so hearty and satisfying that no one will notice they don’t have meat in their filling (unless you spill the beans!). They will notice all the bright, sunny southwestern flavours, though. In fact, why wait for Monday? They’re perfectly delicious any day of the week!
Makes 8 Burritos.
For the Rice and Bean Filling
2 tablespoons of vegetable oil
1 onion, chopped
2 or 3 cloves of garlic,
1 tablespoon of chili powder
1 tablespoon of ground cumin
A 19-ounce can of red kidney beans or your favourite beans, drained and rinsed
A 28-ounce can of diced tomatoes
2 cups of water
1 cup of rice
1 chipotle pepper in adobo sauce, minced
1 teaspoon of salt
For the Burritos
8 large whole wheat flour tortillas
2 cups (500 mL) of shredded cheddar
2 avocados, peeled and thinly sliced
A handful of fresh cilantro leaves
Make the rice and bean filling. Splash the oil into a medium pot over medium-high heat, then toss in the onions, garlic, chili powder and cumin. Sauté until the onions soften and the spices are fragrant, 3 or 4 minutes. Stir in the kidney beans, tomatoes, water, rice, chipotle and salt. Bring to a furious boil, then immediately reduce the heat to a slow, steady simmer. Cover tightly and cook just long enough for the flavours to brighten and the rice to become tender, 15 minutes or so. Remove from the heat and rest, without uncovering, as the rice finishes absorbing the remaining moisture, 5 minutes or so.
Build the burrito. Position a big scoop of the rice and bean filling just below the middle of each tortilla. Top with cheddar, avocado and cilantro. Fold up the bottom, tuck in the sides and finish rolling the burrito as tightly as possible.
Excerpted from “Real Food, Real Good” by Michael Smith. Copyright © 2016 Michael Smith. Published by Penguin Canada.
Reproduced by arrangement with the Publisher. All rights reserved.
Seeking more bean recipes? Here is a bean bonanza!