This unique burrito has both a southwest and middle eastern flair that creates a unique flavor profile. Inspired from a Kidney Bean Curry recipe found in Cooking Light cookbook, I recreated the vision with red beans and a curry sauce (instead of powder on beans). The result was amazing, the taste exotic and very managed ratio of protein, complex carbs and healthy fats. Perfect for a weekday meal.
Red Bean Burrito with Curry Cilantro Cream
1 Tbs olive oil
1 1/2 c. finely chopped red onion
1 tsp crushed cumin seed
1/3 tsp curry powder
1/4 tsp cayenne pepper and oregano
2 cans kidney beans, rinsed and drained
1 can chopped tomato with chili’s (Rotel)
6 (8 inch) whole grain tortilla tortilla’s
Curry Cilantro Cream
1 individual container plain Greek yogurt
1 cup tightly packed fresh chopped cilantro, stems removed
1/2 tsp curry powder
Place all ingredients into food processor an blend until thick pourable consistency. Use water or lime juice to thin, if needed.
cilantro, avocado, limes
Heat oven to 375. Spray or lightly oil baking pan and place aside. Heat oil on a large nonstick skillet over medium-high heat. Add onion and saute until lightly browned. Add seasonings and tomatoes, continue cooking 3-4 minutes until liquid reduces. Add beans and heat through, mashing with fork or potato masher while cooking. Remove from heat. Using 1/2 cup measure, spoon bean mixture into tortillas and place in baking pan. Heat until tortillas become slightly browned, approximately 10 minutes.
I found a great black bean and flax tortilla to use, was the perfect match to this recipe. Beware of the sauce, you will want to drink it with a straw.