My family loves Mexican food. But, most of the stuff you get at restaurants is full of lard, chicken fat, and tons of sodium. So, I created my own version of my favorite restaurant's burritos.
2 onions (chopped)
4 1/2 cups dry pinto beans (sorted and rinsed)
1 jalapeno (seeded and chopped)
2 T minced garlic
1 t cumin
1 t chili powder
1 t paprika
8 cups vegetable broth (low-sodium if you can find it)
4 cups water
Put all ingredients in large crockpot and cook on high for approx 8 hours. Add more liquid if needed during cooking. When beans are tender mash with potato masher. You could also use a food processor. But, I think using the masher gives it a more authentic texture.
2 cups vegetable broth (low-sodium if you can find it)
4 T chili powder
1 t cumin
2 t garlic powder
1 pinch cinnamon
2 t stevia
6 T cold water
3 T unbleached (or finely ground whole wheat) flour
1 T tomato paste
combine all ingredients except water and flour in a sauce pan, whisk well, and bring to a boil. Reduce heat to low boil and whisk for approx 3 minutes. Make sure all spices have dissolved. Reduce heat and slowly whisk together water and flour in a bowl. make sure there are no lumps then turn up the heat on the sauce and whisk in the flour mixture slowly. Add tomato paste and whisk one minute until sauce is smooth. Add more water if needed.
Once everything is done, warm some (whole wheat) tortillas to soften them. Preheat the oven to 350. Then roll up some beans (you can also add a little sprinkling of fat free cheddar cheese, grilled peppers and onion) in each tortilla, place in 9 x 13 pan, cover with sauce, and cover tightly with foil. Cook approx 15 minutes or until heated through. Serve topped with shredded lettuce, fresh tomatoes, green onions, and/or some fresh cilantro.
This also works really well with corn tortillas (just warm them up in a non-stick skillet on both sides and make tacos with the beans instead of meat) or you can serve it as a taco salad without the tortillas.
| Pounds lost: 77.0