I absolutely love Mexican food, but I don’t love the fact that just about every dish is loaded with calories and unnecessary fat. Even more so if you are planning on going out to eat, as everything from the preparation to ingredients are pretty much out of your control. Beyond chips, table side guacamole and fresh salsa, I would say that burritos have got to be my favorite, but trying to find one that is gluten free, cheese free and cooked without oil is damn near impossible. Believe me, I have tried. I think I would have better luck finding Bigfoot.
As with most of my former food favorites, I set out to create a version that fits my current lifestyle needs, and couldn’t have been happier with the outcome of this skinny burrito bake. This recipe is like an enchilada/burrito hybrid with all of the flavor and none of the fat. Believe it or not, the only oil in this recipe is a small amount of virgin coconut oil used to lightly grease the baking dish. It really doesn’t get much cleaner than this as far as ingredients go. With no cheese, extra oil or unnecessary preservatives, this dish is even great for those trying to lose weight. I made this for dinner last night and Ben devoured about 90% of the pan on his own, so I can assure you that while this is a healthier, diet-friendly alternative, no one will feel like they are missing out with this version. This is literally one of those dishes that will please everyone, unless they don’t like Mexican food, of course, and in that case, more for you!
- ***Sauce:***
- 1/2 small white onion; finely chopped
- 1 clove garlic; minced
- 2 cups vegetable stock + 2 Tbsp. for sautéing onion and garlic (I use no-chicken broth)
- 1 (8 ounce) jar organic tomato paste
- 1/4 cup organic salsa
- 1 Tbsp. arrowroot starch; dissolved in equal amounts cool water
- 1/4 tsp. cayenne pepper; or to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt; or more to taste
- 2 Tbsp chili powder
- 1 tsp. cumin
- ***Filling:***
- 1 cup organic short grain brown rice
- 2 cups vegetable stock + 2 Tbsp. for sautéing vegetables (I use no-chicken broth)
- 1 can organic black beans; drained and rinsed
- 1/2 tsp. chili powder
- 1/4 tsp. coriander
- 1/4 tsp. cumin
- ***Vegetable Filling:***
- 1 clove garlic; minced
- 1/2 white onion; finely chopped
- 1/2 red pepper; finely chopped
- 1 (4 oz) can diced green chilies
- Kosher Sea Salt to taste.
- 5 brown rice tortilla shells
- Small amount of virgin coconut oil to grease baking dish
- In a medium saucepan, bring 2 cups of vegetable stock and 1 cup of short grain brown rice to a boil. Cover and turn heat to low, cooking for 45 minutes or until all of water is absorbed.
- When rice is finished, remove from heat and add in black beans, cumin, chili powder and coriander, mixing thoroughly.
- Preheat oven to 350F.
- In a small saucepan, saute 1/2 of a finely chopped white onion in 2 Tbsp. vegetable stock. Cook until onions are translucent, then add in minced garlic. Cook onions and garlic for about 1 minute, then add in chopped red pepper. Cook another 2 minutes and remove from heat. Lightly salt vegetables.
- Add in 1 (4 oz) can of green chilies, stir and set mixture aside in a separate dish.
- In the same small saucepan, combine other 1/2 of finely chopped white onion with 2 Tbsp. vegetable stock. Cook until translucent, then add in minced garlic. Cook for an additional 1-2 minutes.
- Add in 8 oz jar of tomato paste and mix thoroughly with onions and garlic.
- Add in all seasonings and 2 cups of vegetable stock. Mix ingredients thoroughly.
- In a small dish, mix 1 Tbsp. arrowroot starch with 1 Tbsp. cool water until arrowroot starch is completely dissolved.
- Pour arrowroot starch mixture into the saucepan and whisk thoroughly, bringing sauce to a gentle boil.
- Once sauce begins to thicken up, return heat to low and simmer for about 10 minutes.
- When finished, remove sauce from heat and stir in salsa. Let set until ready to use.
- Lightly grease the inside of a 7 x 10 or 8 x 8 baking dish, and place 1 tortilla in at a time, filling middle of each with 1/4 of both rice and veggie mixtures. Gently fold tortilla inward toward the middle, tucking the edges in at the same time.
- Repeat this process until all tortillas are finished, and top each with prepared sauce until tortilla is covered. You may have a bit of additional sauce leftover, but you want each tortilla to be evenly covered.
- Cover baking dish in foil lined with parchment paper and bake in preheated oven for about 30 minutes.
- Top with additional salsa, hot sauce, sliced green onions, cilantro and avocado slices (optional).
Heleen
August 16, 2014 at 3:33 am (10 years ago)I made this recipe yesterday, and I loved it! I added some corn, and my non-vegan family liked it very much. Definitely making this again!
Danielle
August 16, 2014 at 4:13 pm (10 years ago)So glad to hear, Heleen!