I wanted to title this blog post “Vegan Burritos”… wouldn’t that be just the most exciting thing you have ever read? Vegan Burritos! Yummers! How about Black Bean & Corn Burritos? Ah, much better. We have been eating a little too many latkes and other sweet treats last week (not to mention the chocolates DT gave me for Hanukkah). Time to scale it down a bit and eat a healthy, low-fat, meat-free meal.

But, before I delve into this Mexican-inspired dish, let me share a joke I received this morning from Brother Billy. It is hilarious. (If you don’t get the humor, just read the last line out-loud.)

It was Hanukkah and the tiny village was in fear of not having any latkes because they had run out of flour. Rudi, the Rabbi was called upon to help solve the problem. Rudi said, “Don’t worry. You can substitute matzo meal for the flour and the latkes will be just as delicious!” One woman looks to her husband and says, “Do you think it’ll work?” “Of course! As everybody knows…Rudolph, the Rab, knows grain, dear!”

Ha!

Okay. Back to our regularly-scheduled program.

The burrito filling was made by sauteing one cup yellow onion, one diced (half-seeded) jalapeno and two cloves of minced garlic in a little extra virgin olive oil. When the onions were soft, I added a 14-oz can of rinsed and drained black beans, one 4 oz can diced green chilies, two chopped roma tomatoes, about one-half cup frozen corn kernels, a handful of chopped fresh cilantro leaves and a little Kosher salt. After the mixture was heated through, I rolled about a cup of the filling into a whole wheat tortilla. The burrito was topped with a little fresh salsa and garnished with more cilantro.

It was very delicious, very spicy and very filling. Everything tonight, except the can of diced chilies, was organic.

This was a knife and fork burrito – not a hand-held burrito – because there was no cheese to bind all the ingredients together. Cheese was not missed. I served the burrito with a salad of sliced avocado, orange segments tossed in a little extra virgin olive oil and a pinch of sea salt.

An icy margarita (made with those lovely organic key limes from Brother Steve & Sister Gina’s farm) was an additional garnish.

The above “recipe” made enough filling for four burritos – so we have plenty for a nice lunch tomorrow.

Until my next update, I remain, your vegan correspondent.

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