Wet Bean Burritos
Ingredients
- 2 dried guajillo chiles, stemmed and seeded ⓘ
- 2 dried pasilla chiles, stemmed and seeded ⓘ
- 1 tablespoon olive oil
- 1/4 cup diced onion ⓘ
- 2 cloves garlic, minced
- 3/4 cup vegetable broth
- 1 (15-ounce) can tomato sauce ⓘ
- 1 tablespoon apple cider vinegar ⓘ
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon liquid smoke ⓘ
- 1/4 teaspoon ground cayenne ⓘ
- 1 tablespoon olive oil
- 1/2 large onion, chopped ⓘ
- 1 poblano chile, chopped
- 8 ounces cremini mushrooms, rinsed, patted dry, and chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 3 cups cooked or 2 (15-ounce) cans black beans, drained and rinsed ⓘ
- 2 teaspoons ground cumin ⓘ
- 1 teaspoon chili powder ⓘ
- 1 teaspoon dried oregano ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
Instructions
- For the Sauce: Heat a large skillet over medium-high heat.
- Add the dried chiles and press down on them with a spatula, turning as needed until the color changes slightly, 3 to 5 minutes.
- Place the chiles in a heatproof bowl with enough boiling water to cover.
- Set aside for 30 minutes to rehydrate.
- Heat the oil in a small skillet over medium heat.
- Add the onion and garlic and cook for 3 minutes, then transfer to a blender or food processor.
- Drain the chiles and add them to the blender, along with the remaining sauce ingredients.
- Process until smooth.
- Taste and adjust the seasonings.
- Set aside.
- For the Burritos: Heat the oil in a large skillet over medium heat.
- Add the onion and cook until it begins to turn translucent, about 5 minutes.
- Add the poblano and cook 3 minutes.
- Add the mushrooms and garlic.
- Cook 3 to 5 minutes, until the mushrooms begin to soften.
- Add the beans, cumin, chili powder, oregano, red pepper flakes, tomato paste, lime juice, and nutritional yeast.
- Stir together, then add the spinach.
- Cook, stirring occasionally, about 5 minutes.
- Add a splash of broth or water if the mixture is too dry.
- Season with salt and pepper to taste.
- Preheat the oven to 400F.
- Lightly spray or oil a 9 x 13-inch baking pan.
- Fill each tortilla with 1/8 of the filling.
- Roll up and arrange in the baking pan.
- Repeat until all the burritos are filled.
- Pour the reserved sauce over the burritos and bake 15 to 20 minutes, until bubbly.
- Serve hot with toppings as desired.
Nutrition & Diet Analysis (per serving)
907
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).