It's hard to believe my burritos have yet to be featured on here because I've been making them for years and we all love them so much. The recipe has evolved over the years, and today I even made a gluten-free/dairy-free version for myself. But of course, I made my classic sourdough tortilla ones for the boys.
BLACK BEAN BURRITOS
Refried Black Bean Filling:
4 cups cooked black beans (or use pinto/kidney)
1 cup chicken broth
4 cloves garlic, grated
1 cup fresh cilantro, chopped
2 tsp cumin
1/2-1 cup salsa
1/4 cup apple cider vinegar
2-4 Tbsp molasses
sea salt and pepper
Method: In a medium pot, cool all ingredients on medium heat for 15-20 minutes, stirring occasionally. Remove from heat and mash with a fork.
Whole Wheat Sourdough Tortillas:
2 cups whole wheat flour
1 cup unbleached flour
3 1/2 Tbsp melted coconut oil/butter/ghee/lard
1 1/2 tsp sea salt
3/4 cup sourdough culture (at room temperature)
3/4 cup milk of choice (at room temperature)
Method: Combine the flours and salt in a large mixing bowl. Stir in the oil and then the sourdough and milk. Stir until it forms a ball. Knead for a few moments and then let it sit at room in a covered bowl for 12 hours.
To cook: Heat a large cast iron skillet over medium low heat. Pinch off a golf ball sized piece of dough and roll it out on a floured counter top. Place it on hot skillet and cook for about 1 minute on each side, or until a few light golden patches form - then flip it. Place on a plate and cover with a dish towel so they don't dry out - stack them on top of each other.
Gluten-Free Tortillas:
(makes 2 medium tortillas)
2 eggs
1 tsp melted ghee or coconut oil
1 Tbsp water
1/4 cup arrowroot flour
1 tsp coconut flour
pinch sea salt
Method: Crack the eggs into a medium sized bowl and whisk in the melted fat and water. Add the dry ingredients and beat well to combine. In a medium cast iron skillet over medium heat, pour in half of the batter and roll it around to evenly coat the bottom. Cook for 1 minute or each side. If saving for later, cool completely and store in an airtight container.
To Assemble:
Stir Fried Vegetables (broccoli, peppers, onion, carrot etc) seasoned with chili powder
Grated Cheese
Salsa
Olives
Topping:
Sour Cream or Yogurt
Salsa
Hot Sauce
Chopped Cilantro
Method: Spread each tortilla with salsa. On the edge closest to you place a mound of black beans and then vegetables. Top with grated cheese. Roll like a cigar and place in a pan or cast iron skillet. Bake in a preheated 350* oven for 10-15 minutes. Serve with toppings.
