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Michael 10-13-2004 05:31 PM

Tomato-Chipotle Burrito Filling by John Begenisich

Category: Main Dishes - Rice

This recipe is suitable for a: vegetarian/vegan diet.



1 yellow onion, chopped

2 tsp cumin seeds

1 can pinto beans (or dried equivalent)

1 28-oz. can tomato sauce (or run diced tomatoes through a food processor; or not, for a chunkier sauce)

3 chipotle chiles (or to taste)

14 oz. fake hamburger (or TVP, or fake sausage, or just more beans)

1.5 cups short-grain brown rice

olive oil

ground black pepper



Start cooking rice.

If using dried chipotles, boil them in a little water until they begin to fall apart when touched with a spoon; let cool, then blend them up with their water in a food processor. (For canned chipotles, blend them up in a little of their sauce.) Set aside.

Heat olive oil in a large pan. Fry onion for a minute; add cumin seeds and cook until onions are translucent, stirring fairly frequently. Add fake hamburger, tomato sauce, and chipotle mix. Add ground black pepper if you like. Bring to a boil, mixing thoroughly, then simmer, stirring occasionally.

Meanwhile, cook beans separately.

When the rice is finished, mix it into the tomato-chipotle mixture. The rice should soak up the tomato sauce. Rinse the beans and mix them in.

Additional comments:


I like this on a tortilla with a little Veganaise.

Other things that are nice to add: corn, bell peppers, black olives, spinach, refried beans, other chiles...

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