Recipe by VegSocialWorker
This tasty burrito filling is something like a chilli but is fantastic wrapped in a tortilla. When done, top off with your favorite burrito condiments, such as cheese, sour cream, grilled veggies, lettuce, avocado, salsa, hot sauce, onions, sprouts, olives... you get the idea- and wrap in a tortilla (I like whole or multi grain). I use a 6 quart crock pot. If yours is smaller I'd suggest using less liquid. If it turns out to be too watery, then take the lid off and let it cook down a bit. Adjust the seasonings for your own taste- use less or more chilis. If you are not crazy about cumin try some taco seasoning instead. This recipe is flexible. Cook time does not reflect the overnight soaking time of the beans.
Top Review by Aunt Cookie
Good stuff! It's very filling, and very healthy, too. We couldn't find rye berries at the natural foods store, so we just doubled up the wheat berries. They added an interesting (good) texture to this. I've used this as a burrito filling, but I've also had a couple servings as stew. Thanks for sharing.
- 1 cup dried pinto bean, soaked overnight and drained
- 1⁄2 cup wheat berries
- 1⁄2 cup rye berries
- 1 onion, chopped
- 1 -4 garlic clove, chopped
- 1 (28 ounce) can crushed tomatoes (or 1 15 ounce can plus 1 can full water)
- 3 cups vegetable broth
- 1 -3 hot green chili pepper, chopped
- 1 -3 small dried red chili
- 1 tablespoon ground cumin
- 1 teaspoon chili powder