Recently we got out the gluten free vegan cookbook. This is a great thing to do right before making a shopping list, because it usually requires ingredients which don't last long. In this case, as usually, it turned out to be delicious. I did have to make a few modifications due to my personal preferences and allergies, but I tried things I had thought I was allergic to and been avoiding my whole life like tomatoes. Turns out, they're delicious in a burrito! (duh)
These can be vegan depending on what tortillas you use and how you cook your beans, or of course you could add meat if you're a raging carnivore. But they were delicioius as is, so I recomend you try them as are unless you're allergic or intollerant to something on this ingrediant list. Also, they are gluten free if you use
large rice or hemp tortillas (gluten free)
1 can pinto beans drained and rinsed
1 tablespoon olive oil
1 large yam or 2 small yams
1 cup chopped white onion
1/2 cup chopped parsley
1/2 seeded and chopped red bell pepper
2 cloves chopped garlic
1 cup seeded and diced tomatoe
1 teaspoon chili powder
1 tsp cumin
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
prick yam all over and and cook through (5 to 6 minutes on high in microwave or 400 degrees for 20 minutes in the oven) rinse, strain and cook pinto beans
while the yams cook put olive oil in a skillet on medicum high heat and sautee chopped onion, then add bel pepper and then add garlic. Sautee them all well and then add the cooked, chopped yams. Finally add the rest of the ingrediants and mix together.
We put some of the ingredients into tortillas, had 2 burritos and saved the rest of the mixture in the fridge in an air tight container till later. It was delicious for the next 2 days whenever someone wasn't around to help and I wasn't up to the task of food prep. So it would probably be a great thing to have in the fridge for a pre-teen to pop in the microwave the next day. I just put some in a tortilla and heated it for 1 minute. Wallah! Lunch!
I hope you enjoy these as much as I did. Obviously you can tweak the recipe to your own tastes, but we loved them just like this. Even Patch and Carlie admitted to loving them. We also love this with black beans as the original recipe called for.
Topics of Discussion
accidentally gluten free allergies Aquaponics Arizona blogging books bread breakfast brunch carnivore Chili Comfort Foods dessert diabetes dinner dressing drinks dry foods DTOUR emergency Equality Weight Loss Challenge exercise Fibromyalgia flexitarian food intollerance food monster food storage Freeganism FUNdraiser gardening gluten-free grow your own food health health update holiday food home grown italian juice juicing Link living green local foods LOVE IT low carbs low sugar lunch main meal meal plans Meatless Mondays migraines mindfulness MoM prepping preserving produce protein Raw recipes resources restaurants reviews salad shopping side dish smoothies snack snacks soup Sprouts stores sweets teamwork thyroid vegan vegetarian weight loss weight watchers writing