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Chipotle Black Bean, Millet and Quinoa Burritos


Chipotle Black Bean, Millet and Quinoa Burritos Recipe

Ingredients:
  • 1 250 g package gluten-free Santa Fe Pilaf
  • 3 cups vegetable stock or water
  • 2 - 4 dried chipotle peppers
  • 1/2 oz (14 g) dried mushrooms
  • 1/3 cup sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 - 3 fresh red chilies, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne
  • 8 oz (225 g) fresh white mushrooms, sliced
  • 2 medium tomatoes, partially seeded and chopped
  • 3/4 cup black olives, pitted and chopped
  • 1 firm ripe avocado, diced
  • olive oil
  • juice from 1 lime
  • 1 tablespoon tamari sauce (optional)
  • 1 1/2 teaspoons chipotle spice blend, or to taste
  • 1 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • 1 1/2 cups sour cream or plain whole fat yogurt
  • juice from 1 fresh lime
  • 1/2 teaspoon of chipotle spice blend, or to taste
  • sea salt and fresh ground black pepper to taste (optional)
  • 15 or more 7-inch flour or corn tortillas
  • 1 cup fresh grated sharp Cheddar cheese (optional)
  • 2 - 3 jalapeos, seeded and sliced into rounds
Directions:
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