Recipe - Cilantrito (Cilantro Burrito)

One half pound Dry black bean
One half pound Dry pinto beans
One half pound Dry kidney beans
30 Tortilla shells (I use
Mexamerica; 10" shells)
10 Scallions; minced
Three fourths pound Mushrooms; minced
2 Cubannelle peppers; minced
One half pack Whole wheat couscous; cooked
(or use whole wheat &
tomato angel hair pasta)
Habenerobased hot sauce
Lemon juice
Red pepper paste or tabasco
Cilantro; enuf so when you
grasp stems together it's
2" across; minced
1 tablespoon Habenero sauce (I use
Melindas XXX; which is
carrot/habenaro)
2 tablespoon Red pepper paste (I use
Vietnamese err! can't
remember! olem sambek?)
1 tablespoon Cumin
1 tablespoon Lemon juice
1 tablespoon Butter

My latest variation on veggie lofat burritos: (from memory, may be wrong)

Soak beans overnight, boil till soft, mushable. Add habenero sauce, red
pepper paste, cumin, and lemon juice.

To a large teflon skillet add: add 1 Tbs butter (Yes, butter Ick! But it's
1T for 30 servings!). Heat, then cook mushrooms & cubanelles in it.
(Mushrooms NEED butter, it makes them smile)

Get seperate mixing bowls for mushrrom/pepper; scallions;cilantro,
couscous and another one for water, and one for bean mix (not all the beans
at once). Take a tortilla, Nuke it for 35 sec on high. Take it out, put on
wood buthcer block, spread with water, flip over, spread with water. I use
a palmful of water on each side. Now, put 23 heaping teasponns of bean in
a line 1/3 way from one edge. Add 1 tsp (non heaping) of cilantro,
scallions, mushrooms and 1 Tblsp couscous. Roll over once, fold edges over,
finish rolling.

When you get used to it you can throw the next one in Nuker after putting
fillings on, but before folding it takes me about 30 seconds to fold one.

BTW, it's tempting to mix all the non bean ingredients together but don't
you can really taste the different "layers"

MIKE_SCHECHTER@ISR.SYR.EDU

(MIKE SCHECHTER)

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