I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Thursday, May 26, 2011

Bean Burritos with Green Chili Sauce

The MacDonald clan was craving Mexican food tonight and since we have been trying to go vegan, I came across this great recipe Green Chili And Almond Cream from the Vegan Chef.  We were going to try it on Portobello mushroom fajitas, until I realized I didn't have any bell peppers.  So always having beans on hand, we decided to go for Green Bean Burritos.  I have to say we were all very pleasantly surprised with how much flavor this had!  Even our 9 year old said "this is definitely a keeper mom"  So here's another one to add to our list of keepers (vegan style).

Green Chili And Almond Cream
1 cup raw almonds
2T. nutritional yeast flakes
1 t. garlic powder
1 t. chili powder
1 t. ground cumin
1/2 t. powdered kelp
1/2 t. salt
1 cup olive oil
1/2 cup water
2 T. apple cider vinegar
2 t. lemon juice
2 - 4 oz. can diced green chiles
1T. cilantro, dried or 2 T. fresh cilantro, chopped

Begin by blanching the almonds: in a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Add the nutritional yeast, garlic powder, chili powder, cumin, kelp, and salt, and process for 30 seconds to combine.
In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened. Transfer the mixture to an airtight container and stir in the green chiles and cilantro. Chill in the refrigerator for 30 minutes or more, to allow the flavors to blend. Use as a replacement for sour cream in recipes, also as a condiment or spread on sandwiches, a dip for raw veggies or chips, or as a sauce for steamed vegetables and grains.
Yield: 3 cups

Burrito filling:

1 T. olive oil
1 can refried beans or 1 can black beans, rinsed and drained
1 1/2 c. corn (canned or frozen) I use the Trader Joes roasted corn.
2 T. chopped garlic
1 t. chipotle pepper
1/2 t. redmond real salt
1/2 white onion, chopped
2 c. cooked rice
6 gluten free flour tortillas
1 jar of your favorite green sauce
Green Chili and Almond Cream

Place olive oil in a pan and add beans, corn, garlic, chipotle pepper and salt.  Mix well stirring until heated through.  Add rice and mix well until warmed.

Warm tortillas in the oven for a few seconds.  Place Rice and bean mixture on tortilla (approximately 1/2 c. on a large tortilla).  top with Green chili almond cream, green sauce and chopped onions then roll up and serve.  You can place them in an oven to warm them first if you like.

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