Avocado White Bean BurritosPosted: June 11, 2010
So apparently when I said I wasn’t making guacamole, what I meant was I’m making something that’s essentially guacamole sans chiles, mushing it with beans, and calling it a burrito filling.
Apparently, I also can’t read recipes. I thought this involved slicing avocados and layering them inside the burrito. I can’t see why that wouldn’t work, but I decided to go ahead and stick with the original idea.
Adapted from the Student’s Go Vegan Cookbook:
- 1 ripe Haas avocado
- 2 tablespoons fresh lemon juice
- 1/2 cup white or navy beans (side note: who the hell named cream-colored beans after a shade of blue?)
- approx 1/5 cup fresh cilantro, chopped
- salt, pepper, and garlic powder to taste
I used dried Navy Beans, which – despite soaking for 7 hours – were still too dry for my liking. I dropped them into the food processor with a little almond milk to puree them a bit better, but I’d definitely recommend going with canned here.
Mash all the filling ingredients into a creamy mixture of desired texture. Smoosh into skillet-warmed tortilla (I used a whole wheat flat-out wrap) and wrap to the best of your abilities.