Burritos with Spanish Rice and Black Beans

Susan Voisin — Wed, 10 Jul 2013 17:30:52 +0000

About once a week, my family eats burritos for dinner. This recipe makes a great burrito filling or side dish and doesn’t take much longer than heating up a can of beans. This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeño peppers and chipotle powder.

From FatFreeVegan.com.

Yield: Serves 8

1 medium onion, chopped
1 green or yellow pepper, stemmed, seeded and chopped
½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste)
2 cloves garlic, minced
4 cups cooked brown rice
1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
1½ cup black beans (or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other pure, mild chili powder)
½ teaspoon chipotle chili powder (or more, to taste)
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
8 7- to 8-inch whole grain tortillas

Instructions

Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown.
Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.
Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavor, and add salt and additional seasonings to taste.
In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
Spread about 1 cup of the bean-and-veggie mixture onto each tortilla just below the center. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.

The post Burritos with Spanish Rice and Black Beans appeared first on Forks Over Knives.

Irish White Bean and Cabbage Stew

Susan Voisin — Wed, 13 Mar 2013 23:06:51 +0000

I created this recipe from basic ingredients (cabbage, potatoes, carrots) and seasonings (parsley, thyme, rosemary) that can be found in the simple, hearty dishes of Irish home cooking. With barley and white beans, too, it’s a healthy, filling meal all on its own. Check out our roundup of vegan St. Patrick’s Day recipe ideas for more inspiration.

From FatFreeVegan.com

Yield: Makes 6 large servings

1 large onion, chopped
3 ribs celery, chopped
2 to 3 cloves garlic, minced
½ head cabbage, chopped
4 carrots, sliced
1 to 1-½ pounds potatoes, cut in large dice
1 bay leaf
1 teaspoon dried thyme
½ teaspoon caraway seeds
½ teaspoon dried rosemary, crushed
½ teaspoon freshly ground black pepper
1⁄3 cup pearled barley (optional or substitute with gluten-free grain)
6-8 cups vegetable broth or low-sodium vegetable broth
3 cups cooked great northern beans (2 cans, drained)
1 14 ½-ounce can diced tomatoes
1 tablespoon chopped fresh parsley
salt to taste

Instructions

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.
Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add beans, tomatoes, parsley, and salt to taste. Check seasonings and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

The post Irish White Bean and Cabbage Stew appeared first on Forks Over Knives.

Susan Voisin Archives - Forks Over Knives

Burritos with Spanish Rice and Black Beans

Instructions

Irish White Bean and Cabbage Stew

Instructions