Thanks to winter finally leaving and a well needed vacation, I'm feeling pretty well. Not so much physically, but mentally. I am ready to get back up again and stay at an even keel. I'm ready to eat what my body says is ok and not to feel guilty for taking a step back on some days. I'm ready to feel physically healthy along with my mental state.
I'm ready to share my recipe for black bean burritos :)
They are so yummy! And the recipe comes together very quickly. We just love them.
Vegan Black Bean Burritos
2x 14oz cans of black bean burritos (or 1 Quart jar/2 pints- home canned)
1 can black olives
4 small potatoes cooked
1 onion - rough chop
4,5, or 6 garlic cloves - rough chop(depends on how much you love it!)
2 small cans of green chiles
2 tsp all purpose seasoning (with salt)
1 heaping tablespoon all purpose seasoning (without salt)
1 or 2 bags/jars of Red Enchilada Sauce (I like Frontera...no msg)
Rinse black beans with water and drain olives. Add olives first to food processor, then add black beans. I find this helps with the processing. Saute onions and garlic and add to food processor. You can run the food processor for a little bit now. Roughly chop the cooked potatoes and add them to the food processor. Now just process until everything is mixed well. Open chiles and add to a large mixing bowl. When mix is finished processing, add to the chiles and stir. The filling is now ready.
Coat the inside of a large baking dish (you may need 2) with coconut oil, to make sure the tortillas will come out of dish nicely. Then coat the inside of the dish lightly with red enchilada sauce, use a spoon to spread. Start to add filling to tortillas and roll like a burrito, place in dish. When dish is filled with the burritos, coat the tops of the burritos with enchilada sauce. You can bake it slow at 275 degrees for an hour or 350 degrees for 30 minutes or until heated through. I would cover the dish at the higher temperature, unless you like crispy tortillas. Serve with salsa, guacamole or as is. Enjoy!