Tuesday, 30 July 2013

Mexican Bean Burritos

As you may well know, my husband and I are vegans.  It's very hard to find vegan food in supermarkets and almost impossible to get vegan food in restaurants in the UK.  (Vegan - no egg, no dairy and certainly no meat or fish!)
So, more often than not, I cook at home.

Friends often ask me what we eat and what they could cook for us if they invited us to dinner. 
I like this kind of question! :-)
Therefore, I thought I would post a recipe here and there for my friends and readers.  These are easy and great to add to your repertoire of family meals, especially when your veggie/vegan friends pop over!

Vegan food is not difficult to cook, it just takes some thought and time.  Also, there is no healthier food on the planet.  So you can imagine that I don't mind sharing recipes.

My favourites are often from Dr. John McDougall and his wife, Mary's recipe books.

Today we had Mexican Bean Burritos for lunch and I thought I'd share - enjoy! :-)

Preparation Time: 15-30 minutes  

Cooking Time: all day 

Servings: variable, at least 10-12 

Smashed pinto beans: 
2-3 cups dry pinto beans 
Water to cover at least 2 inches over beans 
1 large onion, coarsely chopped 
4-6 whole cloves fresh garlic 

Place all ingredients in a slow cooker and cook for 8-10 hours on high. Pour off almost 
all of the water that remains after cooking (save for another use, if desired) and mash 
with an electric hand mixer or a hand held bean masher. (The onion and garlic will be 
soft enough to mash with the beans.) Season with a little salt, if desired. 

Toppings: chopped onion, chopped tomato, shredded lettuce, alfalfa sprouts, assorted 
fresh salsas, grated soy cheese (optional). 

Assorted burrito shells or tortillas, both flour and corn 

To serve: 
Place all topping ingredients in individual bowls and place on a serving counter or table. 
Let each person take a burrito shell or tortilla, warm it on a dry non-stick griddle if they wish, and then layer it with all the ingredients that they like. Or warm all the shells in the oven or 
microwave, and assemble at the dinner table. 

Click here to see a video of Mary Mcdougall making the Burritos.