Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, June 29, 2016

Two-Bean Wraps with Wilted Cabbage and Chipotle Sauce

Don’t be fooled by the title: A vegetarian bean wrap with a simple topping and sauce can be loaded with flavor and wonderfully inviting. It’s like no-guilt burritos.

Fresh cabbage takes on a little tenderness (and loses that raw taste) with an easy toss in sugar and salt—and a little time to soften, while retaining its freshness.

The chipotle sauce adds quick and bold rich flavor, and it’s as easy as blending the ingredients in a food processor, then transferring to a saucepan to warm before serving.

Give the beans a light mash as they cook (your potato masher works wonders here), and the wraps are ready to build and serve.

Serves 4

  • 1-1/2 cups thinly sliced cabbage
  • 1 tsp sugar
  • 1/2 tsp sea salt, plus more
  • 1 chipotle chile in adobo sauce, finely chopped
  • 1/2 cup tomato sauce
  • 1/4 cup plus 1/2 cup chicken broth, divided
  • 2 tbsp adobo sauce
  • 1/2 tsp chile powder
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1/2 cup finely chopped onion
  • 1-1/4 cups canned black beans, rinsed and drained
  • 1-1/4 cups canned pinto beans, rinsed and drained
  • 4 10-inch flour tortillas, stacked, wrapped in foil, and warmed in a 250° F oven
Garlic, Onion, and Beans
  1. Place the cabbage in a bowl and sprinkle with sugar and 1/4 teaspoon salt. Toss to combine and let stand 30 minutes.
  2. Place the chipotle chile, tomato sauce, 1/4 cup chicken broth, adobo sauce, and chile powder in a small food processor and season with salt. Process until smooth. Transfer to a small saucepan or skillet and warm gently before using.
Cabbage with Sugar and Salt
Chipotle Sauce
  1. Heat a skillet over medium heat and add the olive oil. Add the garlic and onion and cook until softened, 5 minutes. Add all beans and 1/2 cup chicken broth. Season with salt and bring to a simmer. 
  2. Cook until most of the liquid is absorbed, lightly mashing the beans with a potato masher, leaving some whole, 9-10 minutes. Remove from the heat and let rest 3 minutes.
Softened Onion
Beans Beginning to Cook
Mashed Bean Mixture
  1. Lay the tortillas on a work surface. Spoon 1/4 of the bean mixture in the center of 1 tortilla. Top with 1/4 of the drained, wilted cabbage and drizzle with chipotle sauce.
  2. Fold the bottom side (closest to you) over the filling, tucking it slightly underneath. Fold over both the left and right sides, then roll up to the top side. Place seam-side down on a platter and repeat with the remaining tortillas and filling.
Bean Layer
Cabbage Added 
Add sauce and fold sides over
Roll forward and tuck
Fold up to close
Serve the burritos, passing any leftover sauce at the table.

Two-Bean Wraps with Wilted Cabbage and Chipotle Sauce

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