Adzukibeantacoburritofilling Recipes

BEEF AND BEAN BURRITO FILLING

Steps:

• Saute the onion in the oil until tender.
• Add the beef and garlic and cook until meat is no longer pink.
• Add the chili powder, cumin and other seasonings.
• Stir in tomato sauce and simmer for five minutes.
• Add refried beans and cook and stir until well blended.

SALSA CHICKEN BURRITO FILLING

Steps:

• 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
• 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.).

BEEF AND VEGGIE BURRITO FILLING

Steps:

• Brown the ground beef on medium-high heat.
• Drain beef if needed.
• Add onions, bell peppers, and tomato (time saver: use a frozen chopped pepper and onion mix).
• Add salt, sugar, and spices. Stir well.
• Add water and allow to simmer for flavors to combine. Cook until water evaporates.
• Serve in tortilla wraps with your favorite toppings.

MAKE AHEAD BEAN BURRITO OR TACO FILLING (OAMC)

Steps:

• Combine rice, water and seasonings in a saucepan, and bring to a boil.
• Reduce heat to low, cover, and simmer for 35-40 minutes, or until tender. All the water might not be evaporated. Don't worry about this.
• Remove from heat, and cool.
• Place black beans and pinto beans into a colander or strainer, and rinse.
• Transfer to a large bowl. Add corn, onion, spices and salsa, and toss to mix.
• Mix in rice and cheese.
• Fill quart-sized freezer bags with 3 cups of this mixture. That works best for our family of 5. Freeze.
• Defrost and heat through before filling tacos or burritos. 1/2 cup serving per taco-sized tortilla works very well. Serve with sour cream and/or salsa, and fresh cilantro.

BURRITO FILLING

Steps:

• Saute onion in a large skillet adding garlic and cilantro during the last minute or two.
• Add meat and seasonings and stir well. Allow to saute for a minute or two, letting the meat absorb some of the flavors.
• When it seems that it is really dry and the mixture is starting to stick add the tomatoes and liquid and scrape all the browned bits from the bottom. TONS of flavor there. Add sugar if using. ( The sugar makes the tomatoes taste more like home grown and home canned or even organic).
• Reduce heat to simmer and cook for 20 minutes or so. When you are ready to use the mixture return heat to high and cook off almost all the liquid so that your filling is not runny or wet.
• Use to fill tortillas or in a casserole.

TOFU TACO/BURRITO FILLING

Steps:

• Optional for more texture: Freeze tofu overnight. Thaw by boiling for 15 minutes.
• Sauté onion and garlic in olive oil.
• Add aminos, tomato paste and spices to pan. Stir well.
• Squeeze the water out of the tofu with a dishtowel. Crumble it finely into the pan (so that it vaguely has the texture of ground beef). Cook, stirring occasionally, a few minutes or until slightly browned.
• Drain most of the liquid off the tomatoes, then add to pan. Stir and cook a few more minutes.

ADZUKI BEAN TACO/BURRITO FILLING

Steps:

• Soak beans overnight in 4 cups water.
• Drain and rinse.
• In a large pot, sautee onions and garlic in oil.
• Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
• Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
• Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
• Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.