When I still lived in Ditmas Park, one of my favorite Friday night activities was to order a giant burrito from one of the awesome Mexican places nearby (Cinco de Mayo and Los Mariachis, if you must know). I would devour it on my bed, in my ‘jammies, while sipping on a Sixpoint Sweet Action, and watching Netflix. I realize it’s not the most glamorous activity for a gal to engage in on a Friday night, but after an exhausting week of work, rubbing shoulders with strangers at some crowded bar is no longer my idea of a good time. Can I get a “hell yeah!” from my fellow mid-to-late-twentysomethings?
In my new life, I have yet to find a suitable replacement takeout spot (and honestly, I’ve been enjoying cooking in our new kitchen too much) and have started to miss my burrito habit. I’ve also been planning on developing a satisfying vegetarian burrito recipe for ya’ll for a while and finally have this to share.
First off, lemme tell you about these BBQ black beans. Not to toot my own horn, but I can almost guarantee that when you try them, they will become your go-to way to dress up a can of beans. Thanks to tomato puree, smoked paprika and a bit of maple syrup, they have all the sweet smokiness of typical canned BBQ black beans, but without any of the chemical additives, preservatives or obscene amounts of sugar. Outside of this burrito, these beans are great on sprouted grain toast, with eggs for breakfast, or in a grain and veggie bowl for lunch or dinner.
The purple cabbage-mango slaw is just the thing this vegetarian burrito needs to take it from, “yeah, this is okay” to “damn, this is one fine-ass burrito!” territory. It’s the perfect combination of crunchy, fruity and refreshing. Again, outside of this burrito, it would make a great side dish for an outdoor cookout, or any other meal where even a hint of barbecuing/grilling is involved.
This recipe is perfect for weekend batch cooking since apart from the slaw, all the elements can be made it advance. For uniformly shredded cabbage and to save time, use your food processor fitted with the shredding attachment.
For the BBQ Black Beans:
- 1 tablespoon extra virgin olive oil OR canola oil
- ½ small yellow onion, finely diced
- 2 medium garlic cloves, minced
- 2 14-ounce cans of black beans (low sodium or “no salt added”, if possible), drained and rinsed
- ½ cup canned tomato puree
- 1 tablespoon pure maple syrup OR molasses to taste
- ¼ teaspoon smoked paprika, or to taste
- ¼ teaspoon sea salt, or to taste
- Freshly ground black pepper to taste
For the Slaw and Assembly:
- 2 cups shredded purple cabbage
- 1 ripe avocado, peeled, pitted and cubed
- 1 ripe mango, peeled, pitted and cubed
- 2 tablespoons chopped red onion
- A generous handful of cilantro leaves, roughly chopped
- 1 tablespoon freshly squeezed lime juice, or to taste
- ¼ teaspoon sea salt
- 4 burrito wraps
- About 1 1/2 cups cooked brown rice*
- About 2 teaspoons extra virgin olive oil or canola oil
- Sour cream, vegan sour cream, or guacamole, to serve
- Your favorite hot sauce, to serve
- Make the beans. Heat the oil in a medium pot over medium-low heat. Add the onion and cook until softened, stirring frequently, about 4 minutes. Add the garlic and cook for another minute. Add the beans, tomato puree, maple syrup, paprika, salt, and pepper. Cover with a lid and bring to a simmer. Using a potato masher or fork, mash the beans until about half of them are crushed and the other half remain whole. Continue to cook covered over low heat for about 8 minutes, stirring frequently. If the beans start to look dry, add a tablespoon or 2 of water. Taste and adjust seasonings if needed.
- Meanwhile, make the slaw. In a large bowl, combine the cabbage, avocado, mango, onion, cilantro, lime juice, and salt. Stir to combine, taste, and adjust seasonings if needed.
- To assemble, divide the rice evenly among the burrito wraps, and top with the beans and slaw. Tuck in the sides and wrap the burritos tightly.
- Heat the oil in a large skillet over medium-low heat. Place the burritos in the skillet seam side-down and toast until golden brown on both sides. Slice burritos in half and serve with sour cream and hot sauce, if desired.
- *To cook brown rice, bring 1 ¾ cups of water to a boil in a small pot. Add ¼ teaspoon sea salt and 1 cup rinsed rice. Cover tightly with a lid, reduce the heat to low, and cook until all the water is absorbed, 15-20 minutes (do not stir). Remove from heat and let the pot stand covered for an additional 10 minutes to steam. Fluff with a fork before using.