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