Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives

Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact [email protected]

Indian-Style Black Bean and Veggie Burritos
Dr. John McDougall, MD

Oil-free if sautéing in water, soy-free The combination of Southwestern ingredients and Eastern seasonings adds a unique flavor to this burrito.

Servings: 4

1 tablespoon water, for sautéing
2 bell peppers (yellow, green, orange, or red), cut into strips
1 large onion, sliced
4 cloves garlic, chopped
1 teaspoon minced fresh ginger
1 sweet potato (or garnet or jewel yam), cut into ½-inch cubes
1 teaspoon garam masala
½ cup vegetable stock
1 can (15 ounces) black beans, drained and rinsed
Salt and freshly ground pepper, to taste
1 cup cooked brown basmati rice
1 head romaine lettuce, shredded
Pineapple Mango Chutney (page 74) or salsa of your choice
4 large burrito-size whole wheat tortillas


  • Heat the water in a large sauté pan.
  • Sauté the bell peppers, onion, garlic and ginger over medium heat, 7 to 10 minutes, stirring frequently, until the peppers and onion are soft.
  • Add the sweet potato and garam masala and mix well.
  • Add the stock and cover.
  • Cook over medium-low heat for 10 to 15 minutes or until the potato is tender.
  • At the very end of the cooking time, add the beans and stir to combine.
  • Cook for 5 minutes longer and season with salt and pepper.
  • Spoon the vegetable and bean mixture, rice, lettuce, and chutney evenly down the center of a tortilla and then roll it up.
  • Serve immediately.

Serving Suggestions and Variations:

To make this dish even prettier, use tomato or spinach tortillas instead of whole wheat or use a combination and serve them together on a plate. 

Return to Recipe Directory