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Wet Bean Burritos


Wet Bean Burritos Recipe

Ingredients:
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 2 cloves garlic, minced
  • ¾ cup vegetable broth
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon liquid smoke
  • ¼ teaspoon ground cayenne
  • 1 tablespoon olive oil
  • ½ large onion, chopped
  • 1 poblano chile, chopped
  • 8 ounces cremini mushrooms, rinsed, patted dry, and chopped
  • 2 cloves garlic, minced
  • 3 cups cooked or 2 (15-ounce) cans black beans, drained and rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • Juice of 2 limes
  • ¼ cup nutritional yeast
  • 12 ounces fresh baby spinach, (about 8 cups packed)
  • Salt and black pepper
  • 8 (8-inch) flour tortillas
  • Shredded lettuce, chopped tomatoes, guacamole, pitted olives, salsa, chopped scallions
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 657kcal (33%)
Total Fat 17g (26%)
Saturated Fat 3g (16%)
Cholesterol 0mg (0%)
Total Carbohydrate 103g
Dietary Fiber 23g
Sugars 12g
Protein 30g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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