Bean & Cheese Burrito

Cassava tortillas filled with pressure cooked refried beans, a2 cheese, and chipotle Tabasco, Lectin Free Gourmet hacks Taco Bell's fast food classic. Get the recipe!

Yo quiero Taco Bell! But when you're lectin free, that's cheating. Lectin Free Gourmet to the rescue. When you live with stubborn children (husbands included) who like what they like, this easy fast food hack will have them eating with you, not against you. And, I promise, they'll beg for more.


WEIRD FACT: I used to sell shoes in college. Me and Al Bundy! I worked at Dayton's in the Brookdale Mall. On my 15-minute breaks, I'd head out to the food court and eat at Taco Bell. My favorite thing on the menu was the bean and cheese burrito. A soft flour tortilla filled with refried pinto beans, onions, cheese and taco bell sauce sounds perfectly harmless, right? In hindsight, it was one big lectin rollup.


To make this fast food classic lectin free, I start with soft cassava flour tortillas. These are easy and you really don't need any special equipment to make them, although a tortilla press is fun to use and gets the tortillas nice and thin. You could also use a heavy pot. A Dutch oven works well because it has two handles, so you can apply even pressure. If you want to use a tortilla press and you don't have one, here's one I like on Amazon.

To make the refried beans, you'll need a pressure cooker to remove the lectins from the canned pinto beans. I used Simple Truth Organic pinto beans. But just look for any nice organic pinto beans in the can. They don't necessarily need to be a brand, like Eden, that comes already pressure cooked because we are going to de-lectinize the beans in the process.


Okay, enough talk. Let's make these bean and cheese burritos that taste just like Taco Bell.

The Recipe


LFG Bean & Cheese Burrito

LFG Soft Cassava Flour Tortillas*

1 15 oz Can Organic Black Beans

1/4 Cup Olive Oil

1/2 t Salt

1/4 Cup Onion (diced)

1 Clove Garlic (minced)

Chipotle Tabasco

Finely Grated Parmigiano-Reggiano


*LFG Soft Cassava Flour Tortillas

3/4 Cup Cassava Flour

1/4 C Nutiva Superfood Shortening (Red Palm Oil/Coconut Oil)

1/4 t Salt

1/2 - 3/4 C Ice Water

Step 1: Pressure Cook Beans

Into the vessel of a pressure cooker, dump olive oil and canned beans with all the juice. Add diced onions, garlic, and salt. Cover, seal and pressure cook on medium for 10 minutes. Press cancel.


Step 2: Make the Tortillas

While the beans are pressure cooking, you can make the tortillas. Heat a large skillet on high. In a small bowl whisk together flour and salt. Cut in the fat to pea size crumbs. Next, add the ice water slowly while stirring the mixture with a fork. Add just enough water for the dough to come together in a ball. You may not need all the water. Dough will feel wet like new play dough fresh out it the container.


Next, cut the dough into 8 equal pieces. Take a piece and roll into a ball. Place a dough ball into the center of a 8"x8" parchment square and place a sheet of plastic of the same size over the dough ball. Press the dough thin and flat, with a tortilla press or a heavy pan. Next, slowly peel back the plastic and slap the tortilla onto the hot skillet parchment side up. Wait a few seconds and slowly peel the piece of parchment off the tortilla. Cook tortilla about 30 seconds on each side. Repeat the process until all your tortillas are made. Stack them on a plate covered with another plat or in a tortilla warmer as you cook them.

Step 3: Fry the Beans

When the beans are finished pressure cooking, vent to release pressure, and remove lid. Press the sauté button and bring beans to a boil. It will take only a few seconds because the beans are already very hot. Stirring occasionally to prevent the beans from sticking to the bottom, allow the beans to simmer for five minutes to reduce liquid.


Step 4: Assemble the Burritos

Spoon the refried beans into the tortillas. Grate cheese on top and give each burrito a few shakes of chipotle Tabasco. Roll the burritos up and plate with fresh cilantro.


ENJOY!

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