Earlier this week I shared a recipe for Rancho Gordo vaquero beans. At the conclusion of my post, I said, “I’m thinking some kind of soy curl, refried bean, chili Vegan Pressure Cooking mash-up is in order.”
That sort of happened.
I’m a big fan of using what I have on hand and, in this case, I had all of the ingredients for the refried beans recipe in Vegan Pressure Cooking. I had soy curls in the freezer. By the way, did you know that they can go rancid when stored in the pantry or cupboard? Always refrigerate or freeze. I digress…
So I had the makings for refried beans, I had the soy curls, but I lacked the desire to make a pot of chili. We’ve been eating up the Umami Vaquero Bean & Vegetable Soup all week. I looked around and discovered an unopened package of flour tortillas. Hmm. Mexican food? Burritos?
I looked in the fridge for vegan cheese. Nothing quite right. I did have The Nutty Cheese Wheel from Miyoko’s Kitchen but I have other plans for that. I looked in the pantry for brown rice and – vegan horror of horrors – none to be found! But I did see fingerling potatoes in a bowl on the counter and realized they could serve as a two-fer: a starch to replace the rice and – because they would be pressure cooked for longer than usual when thrown in a pot of beans – would add a creamy texture that would satisfy the need for cheese.
I rinsed the beans (after soaking overnight) and got things going in the Instant Pot (following the refried beans recipe in my book). I also rehydrated the soy curls in hot chicken-style vegan broth. The result after cooking at pressure for eight minutes?
A spicy, wholesome mix of beans, soy curls and potatoes. Note: I cooked this for eight minutes because I’m at 6,200 feet elevation; only six minutes for those of you at sea level!
I grabbed the miso sour cream I made over the weekend and stirred in a couple of generous dashes of chipotle pepper powder.
to use in a burrito.
The result?
A positively delicious meal! Filling, meaty soy curls and creamy beans and potatoes smothered in spice.
Your basic yum-fest.
It’s also a great salad / burrito bowl. I just served it over romaine leaves and sprinkled with raw cabbage shreds and topped with chipotle pepper miso sour cream.
I love that this is essentially a one-pot meal (because I had a bowl on its own. mmm mmm) and it’s great served wrapped up or over veggies. Once again, vegan pressure cooking for the win!
Here’s the recipe:
Soy Curl and Pinquito Bean Burritos (and burrito bowl)
Ingredients (Serves 6)
- 1 cup dried pinquito beans, soaked for 12 hours or overnight
- 1 1/2 cup soy curls
- 4 cups chicken-style vegan broth, divided
- 2 teaspoons extra-virgin olive oil (or vegetable broth)
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 tablespoon diced jalapeños (fresh or jarred)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chipotle chile powder
- 1 cup diced potatoes
For burritos
- Flour tortillas
- Sour cream (or mix chipotle chile powder with this homemade miso sour cream)
For burrito or salad bowls
- Lettuce
- Shredded cabbage
- Other favorite chopped veggies
- Salsa or sour cream for a dressing
Instructions
Pour 1 and 1/2 – 2 cups hot broth over soy curls in a bowl. Allow to rehydrate 5 – 10 minutes.
Rinse and drain the beans.
In an uncovered pressure cooker, heat the oil on medium-high. Add the onion, garlic, and jalapeño and sauté for 3 minutes, until the onion is soft. Add the spices and saute a few more minutes. Add beans, potatoes, and soy curls. Combine well. Add remaining broth, approximately two cups (be sure to cover the mixture completely).
Cover and bring to pressure. Cook for 6 minutes at high pressure. Allow for a natural release.
Enjoy!
2 thoughts on “Soy Curl and Pinquito Bean Burritos (and burrito bowl)”
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This looks wonderful, thanks! Sadly, it’s been too long since we broke out the pressure cooker, maybe I’ll change that this weekend!
@disqus_63PLjK01bZ:disqus, break it out! It’s such a time saver during the holiday season!