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