Subj : Moon Burritos
To   : All
From : Ben Collver
Date : Mon Jan 27 2025 11:29:18

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moon Burritos
 Categories: Burritos, Vegetarian
      Yield: 8 Burritos

  1 1/2 c  Uncooked pinto beans
      5 c  Water
      1 ts Salt
    3/4 c  Crushed tomatoes
    1/4 ts Cayenne pepper
      5 cl Garlic; minced
      3 tb Sunflower oil
  1 1/2 lb Tofu; cut into 1/2" cubes
      1 ts Tamari
    3/4 c  Onion (1 md); chopped
    3/4 c  Carrot (1); diced
    3/4 c  Broccoli; chopped,
           - stems and florets
    3/4 c  Zucchini (1 sm); sliced
    3/4 c  Green pepper (1 md);
           - chopped
      2    Dried chili peppers; chopped
           - -OR-
      1    Fresh chili pepper;
           - finely chopped
      2 ts Ground cumin
      8    Wheat tortillas (10")
      1 c  Cheddar cheese; grated
      2 c  Jalapeño pepper Jack
           - cheese; grated
           Salsa
           Sour cream

  Soak pinto beans in water for 8 hours or overnight. Bring to a boil
  in a 2 qt saucepan and simmer, covered, until tender, approximately 2
  hours. Drain out excess water, mash beans, and add 1/2 ts salt,
  tomatoes, cayenne, and 2 cloves minced garlic. Stir.

  Preheat oven to 400°F.

  Set 10" frying pan over medium heat and add 2 tb oil. When oil is
  hot, add tofu. Cook until browned on all sides. Pour tamari over
  tofu, cook 1 minute more, and remove from heat. Set tofu aside.

  Again set frying pan over medium heat, add remaining oil, then
  onions, 3 cloves minced garlic, and carrot. When onions begin to
  brown, add broccoli, zucchini, and green and hot peppers. Cook until
  just tender. Drain any excess liquid out of mixture. Add 1/2 ts salt
  and cumin to mixture and stir well.

  Lay out tortillas on counter. Spread 1/3 cup beans in center of each
  tortilla. Top with vegetables, then a bit of tofu, followed by
  cheeses that have been mixed together. Fold edges of tortillas in and
  roll tortillas up. Set on baking sheet. Brush each tortilla with some
  Salsa and bake 10 minutes. Top with sour cream and salsa.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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