Burrito Filling

Published on March 8, 2009
  • 1 can (15-oz) kidney beans
  • 1 can (15-oz) pinto beans
  • 1 can (15-oz) black beans
  • 1 large carrot
  • 1 stalk celery
  • 1 medium onion
  • 1 garlic clove
  • 2 green chili peppers (optional)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp vegetable seasoning
  • 1/4 tsp kelp
  • 1/8 tsp thyme
  • Dash of cayenne pepper
  • 1 can (5-oz) tomato juice

Place all three cans of beans into a colander; rinse and drain thoroughly. Pour the beans into a large skillet and mash them. Place the carrot, celery, onion, garlic, chili peppers, and tomato juice in a blender, and blend well. Pour the blended ingredients into the beans, mixing them together. Add the rest of the ingredients, again mixing well. Simmer over low heat for 10 to 15 minutes, or until the mixture is warmed to your liking, stirring occasionally.

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