Featured recipe from Marilu’s table * Moroccan-style burritos
In honor of Meatout, we want to share a favorite vegan entree that showcases North African flavors. We make this in about 30 minutes (includes chopping time) with surprisingly basic ingredients.
A couple of budget tips:
If you don’t have some of the spices, try your local food co-op or natural food store to get a small amount. They’re fresher than what’s available in the cans and jars of the grocery store, and you only need to buy what you need – usually at a very low cost (don’t let the per-pound price on the bulk jar fool you – you’re probably buying less than an ounce).
Dried beans are a lot less expensive than canned beans. Soak 2 cups of dried beans overnight to save money.
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Moroccan-Style Burritos
Green * Serves 6
1 Tablespoon olive oil
1 clove garlic, minced
1-1/2 cups thinly sliced onion (about 1 medium onion)
2/3 cup thinly sliced red bell pepper
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 teaspoon paprika
two 15-ounce cans garbanzo beans (chickpeas), drained
1 cup vegetable stock (try Imagine Foods No-Chicken Broth)
Salt and pepper to taste
1 cup chopped fresh spinach leaves
2 Tablespoons chopped fresh cilantro
6 large whole-wheat tortillas
Cucumber Yogurt Sauce
Mix the following ingredients together in a small bowl.
1 cup plain soy yogurt
1 cucumber, peeled, seeded, and grated on medium holes (about 1 cup)
1 teaspoon paprika
Salt and pepper to taste
Make the cucumber-yogurt sauce and refrigerate. In a small bowl, combine the coriander, cumin, red pepper flakes, and paprika.
Heat a large sauté pan over medium heat and add the oil. Add the garlic, onion, and bell pepper and cook for 6 minutes. Add the spices and mix well. Add the garbanzo beans and broth and cook for 5 minutes, stirring constantly. Mash with a potato masher until the mixture is about half-smashed (it’s okay to have whole beans in there, but it’s easier to eat if they’re a bit smashed). Season with salt and pepper and then stir in the spinach and cilantro.
Spoon 1/2 cup of the garbanzo bean mixture onto each tortilla and top with some yogurt sauce. Roll up the tortillas tightly and serve.
