Indian-Style Black Bean And Veggie Burritos
Oil-free if sautéing in water, soy-free The combination of Southwestern ingredients and Eastern seasonings adds a unique flavor to this burrito.
Serves: 4
Prep Time: 15 min
Cook Time: 25 min
Ingredients
1 Tablespoon
Water for sautéing
2 (yellow, Green, Orange, Or Red), Cut Into Strips
Bell peppers
1, Sliced
Large onion
4 Cloves
Garlic
1 Teaspoon
Minced fresh ginger
1, Cut Into 1/2-inch Cubes
Sweet potato or yam
1 Teaspoon
Garam masala
1/2 Cup
Vegetable stock
1 Can (15 Ounces), Drained And Rinsed
Black beans
To Taste
Salt and freshly ground pepper
1 Cup
Cooked brown basmati rice
1 Head, Shredded
Romaine lettuce
As Desired
Chutney or salsa
4 Large Burrito-size
Whole wheat tortillas
Directions
1
Heat the water in a large sauté pan. Sauté the bell peppers, onion, garlic and ginger over medium heat, 7 to 10 minutes, stirring frequently, until the peppers and onion are soft.
2
Add the sweet potato and garam masala and mix well. Add the stock and cover. Cook over medium-low heat for 10 to 15 minutes or until the potato is tender.
3
At the very end of the cooking time, add the beans and stir to combine. Cook for 5 minutes longer and season with salt and pepper.
4
Spoon the vegetable and bean mixture, rice, lettuce, and chutney evenly down the center of a tortilla and then roll it up. Serve immediately.
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