INGREDIENTS FOR BEANS
2 cups red kidney beans, washed and soaked overnight (You can also use canned beans)
2 tablespoons oil corn or canola
1/2 teaspoon turmeric powder
1/2 teaspoon red Kashmiri chili powder or red chili powder
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1 tablespoon fresh lemon juice
METHOD HOW TO MAKE BEANS
1: Strain the beans and wash them. If using soaked beans, you will need to cook them in the pressure cooker as outlined below.
These are the taco beans in the strainer
2: Take a traditional pressure cooker and add some water as you see in the picture
3: Put the beans in the inner pot and add water until it covers the beans. (It should be about 4 cups) Add salt to taste.
4: Place the lid on the cooker and seal the cooker. Put the sealed cooker on the stove at high heat. Let the whistle blow 4 times. Turn off the stove and let the pressure release itself naturally. This will take 10-20 minutes.
5: When it is safe to open the lid, then open it and take out the beans. Strain the beans and rinse.
6: Put a pan on the stove on medium-low heat, add oil, cumin seeds, and fenugreek seeds. Let them fry for five seconds, then add beans in with pinch of turmeric and red Kashmiri chili powder. Add 1/2 cup water, salt and remaining turmeric powder, mix well. Cook for 2 minutes, and then remove from the stove. then turn stove off and take beans off the stove. The beans are ready.
INGREDIENTS FOR VEGGIES
1 cup bell peppers, mix of green, red and yellow. Washed and finely chopped
1/2 cup spinach, washed and finely chopped
1 carrots, washed and shredded
1/2 cup cabbage, washed and finely chopped
1 tablespoon oil corn or canola
1/2 cup tofu shredded
2 tablespoons fresh lemon juice
1 1/2 teaspoon red pepper flakes
1 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 cup coriander or cilantro leaves, washed and chopped
salt to taste
METHOD FOR VEGGIES
1: Put pan on stove at medium low heat, heat oil in pan and add tofu, salt and lemon juice. Mix well. Cook for one minute and then add all veggies. Stir and add cumin, turmeric powder and red pepper flakes. Mix well and cook for 4 to 5 minutes. Add coriander leaves and mix well. Remove from heat. Veggies should be tender and crunchy.
Note: For tortillas, you can make GLUTEN FREE SPINACH TORTILLAS or you can buy gluten free tortillas.
How to make pressed burritos:
1: Use a saucepan or a cast iron pan, brush some oil and heat the tortilla on low heat. Add the veggies in the middle of the tortilla and the add beans on top of the veggies. Fold both sides and press the tortilla. Turn over and lightly press until light brown. Remove from heat and serve.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free and Nut Free.