Food Not Bombs Recipes

This is a great recipe to make if you already have an established group of volunteers at your food not bombs, as its foil pouch makes for a great portable meal people can eat the next day.

Serves 20: Scale up as needed

if you want to make larger burritos simply double the filling and experiment with the ratios

Total Time ~2 hours Idle time ~30 minutes

Ingredients

Bean Mixture

• 2 cans black beans (no salt added)

• 1 medium onion (diced)

• 1 Serrano or Jalapeño pepper (de-seeded)

• 1 tbsp salt

• 2 tbsp black pepper

• 1 tbsp neutral oil (canola, peanut)

Other

• 20 6” flour tortillas

• 1 large bag of Mexican blend cheese (Monterey jack, Colby jack, or similar)

• 20 foil sheets

Directions

Begin by sautéing the onion and pepper in the neutral oil. Let cook for around 5 minutes or until the onions are translucent.

Add one can of beans with ½ the bean water and one can with all the water drained. Add the salt and pepper, and let simmer until softened (20-30 min).

If you have an immersion/stick blender, use it to blend the bean mixture until smooth and paste like. If you have a regular blender, add in batches and blend until smooth and paste like. If you don't have a blender, use a potato masher to pulverize the mixture until cohesive.

Heat your tortillas on low heat with 2 stacked on top of each other (to not cook both sides of either tortilla), flipping once and placing on a covered plate.

Setting up Your station

Place the foil sheets, the pot of bean mixture, a bowl with the cheese blend, and the plate of tortillas.

Add about 2-4 tbsp of bean paste, a hearty pinch of cheese, and roll. Here is a good way to roll burritos if you don't know how. Don't worry, it will take some practice. Cover in foil and place in a large container.

Once all of your burritos are folded, place in a 200f 94c oven until you are ready to go.