Southwestern/Mexican inspired dishes are great for people who live the Plant Life because many dishes are mostly plant-based and free of animal products. It feels easy to be a plant man in a meat world when I am basically enjoying the same stuff everyone else does!
These burritos were super tasty, and look like they could be off any menu!
The recipe is adapted from Dr. Esselstyn’s “How to Prevent and Reverse Heart Disease” (p. 225), a great source of doable recipes for even the most stringent plant-based diet. Even better, it’s made without oil for people looking for cholesterol free or cholesterol lowering recipes. A couple of tips if you decide to check it out: we double the recipe and it makes a casserole dish’s worth of food, and use vegetable broth and two 32oz jars of salsa instead of water, and we sprinkle it with cilantro.
Nom goes the dynamite!…Enjoy the Plant Life!
1 cup of onions (or one large onion), chopped
2 garlic cloves, chopped
vegetable broth or water
2 15-ounce cans of pinto beans, drained and rinsed
1-2 16-ounce jars mild salsa or no-oil pasta sauce (we use extra as noted above)
4 no-oil whole-wheat non-fat tortillas (we tried and also recommend the Ezekiel 4:9 tortillas in the frozen food sections of Whole Foods and other stores)
2-3 tomatoes, thinly sliced
Chopped cilantro or parsley (I hate parsley, it is gross; don’t accidentally pick it up instead of cilantro because they look really similar)
- 1. Pre-heat the oven to 350 degrees
- Using a non-stick saucepan, stir-fry the onion and garlic in enough broth/water to soften
- Add pinto beans and salsa/pasta sauce and mash this all up, cooking for a few minutes (feel free to add grains, veggies, etc. if you want to bulk it up)
- Put enough salsa/sauce in a baking pan to cover the bottom.
- add bean/salsa mix to each tortilla and roll it up, then set each into the baking pan until you have a bunch of them snuggled up.
- Cover the burritos with salsa and put some tomatoes on top.
- Bake for 30 minutes, until bubby, or longer if you want crispy burritos
- garnish with chopped cilantro, or parsley if you want to ruin the dish 😉
Adapted from Caldwell Esselstyn’s “How to Prevent and Reverse Heart Disease” pp. 225-226