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
Ingredients
- 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 |
Preparation
- Place the
cabbage in a bowl and sprinkle with sugar and 1/4 teaspoon salt. Toss to
combine and let stand 30 minutes.
- 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 |
- 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.
- 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 |
- 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.
- 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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