This is a really easy recipe especially if you use canned beans.
2 cans black beans (about 4 cups cooked beans)
2 T chipotle sauce
1/2 T ground cumin
1 cup chopped onion
1 large carrot, chopped
2 large garlic cloves (around 1 T crushed garlic)
1 T canola oil
1 cup minced cilantro stems (save the leaves for topping)
2 t salt
1 t black pepper
1/4 t cayenne pepper
1 T sugar
1 t thyme
1 t oregano
1/2 cup corn kernels
Tortillas (I use Ezekial sprouted wheat tortillas, but my husband likes plain white flour tortillas)
1 cup shredded cheese (monterey jack, pepper jack, colby jack, or a mix)
1 avocado, diced
I used to strictly buy dry beans, soak them overnight, and cook them for hours, but lately I just buy canned beans. It feels a little like cheating, but here’s what I have found out since buying canned beans: (1) I eat more beans – which is good since I’m vegetarian; (2) they taste just as good (or very nearly as good); (3) you rarely get a rock in a can of beans; and (4) I can digest canned beans better – for whatever reason canned beans do not hurt my stomach like dry beans do. Okay, so anyway, if you prefer to use dry beans, use about a cup – soak them overnight, drain and rinse them well. Boil them until tender (about 2 hours I think for black beans)
Whether you’re using dry or canned beans, here’s where you start with the other ingredients. In a large pot saute the onions, carrot and garlic for a few minutes in canola oil. Add the cooked beans, chipotle sauce, and cumin. Toss in a cup or so of water if the mixture seems to dry. Bring this mixture to a low boil, stir, then turn it down to a simmer. Simmer about 15 minutes, then add the rest of the ingredients. Simmer for another 15-20 minutes while you prepare the tortillas and toppings.
If you use the sprouted grain tortillas (or any other GF tortilla) I recommend lightly pan frying it in a bit of canola oil (or cooking spray), with the cheese inside. GF tortillas aren’t great if they aren’t cooked at all. They aren’t soft like regular flour tortillas.
Stuff each tortilla with some of the chipotle bean-veggie mixture, top with any or all of the optional toppings listed above.
This makes 4 – 6 burritos depending on how large you make them.