Jalapeno Burritos With Red Chili Gravy

Total Time
1hr 40mins
Prep 25 mins
Cook 1 hr 15 mins

This recipe was adapted from Neal Barnard's cookbook, "Turn Off the Fat Genes". This is so good, you won't even miss the cheese! To shorten future preparation time, make extra gravy and freeze for up to three months. You may also use canned beans instead of dried ones.

Ingredients Nutrition

Directions

  1. To make bean filling:.
  2. 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 jalapenos, garlic, onion, spices, and corn kernels. Taste and adjust seasonings. Keep warm.
  3. To make gravy:.
  4. Combine minced chili pepper, spices, cilantro(or parsley), 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 olive oil, mixing until smooth. Whisk slowly into gravy mixture; return to a boil and cook, stirring frequently, until sauce thickens. Salt to taste.
  5. 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. Serves 10.
Most Helpful

A winner here on the farm. What a day for burritos! And.....red chili *gravy* well this is the beez kneez. We just love this dish. Really like the no added fat as another reviewer mentioned, and in place of one Jalapeno, I used my brand new spanking fresh-from-the-garden chocolate Habanaro pepper. A great taste with a bit of a punch. Everything went together perfectly, as I made the bean filling yesterday, and it had time to meld all flavors into one taste sensation. Secondly, the chili gravy is something to keep in the fridge for a day or so, and is so tasty, I had a hard time not using prior to this recipe. I also used fresh picked corn from the garden, (used 2 medium ears with smaller kernels) and added more fresh cilantro, because we love it. A savory, flavorfull treat for sure, and one that will be made many more times. Thanks, Sharon we loved it!

Andi of Longmeadow Farm August 27, 2008

Yum! This was REALLY good, it almost beats anything you can get at the local mexican restaurants. I added some homemade Spanish rice as well as lettuce and salsa, which made it so much better. Thanks for posting, the sauce is the best.

Terry W March 09, 2007

Tasty! The only change I made to the recipe was to top them with a little cheese, put them under the broiler and then topped with some shredded lettuce and a plop of sour cream and salsa. Thanks for sharing the recipe.

Lucky in Bayview October 07, 2015