Bean Burrito Base

My wife once told me that her father, who grew up in the small town of Rockwall, Texas, first tasted Tex-Mex food when he was in the army. Many years later, he would typically make dinner for his family by sautéing up some onion, bell pepper, and ground beef, and only then deciding what they were actually eating for dinner.

This bean burrito filling, which she also learned from her father, fulfills the same roll. Depending on what types of beans (or non-bean protein) I have in the house, I will first make up this bean burrito base and serve it wrapped in tortillas, smothering tortilla chips and covered with cheese, baked into cornbread, filling hand pies, etc., etc. It is a very simple recipe that should be part of every vegetarian’s arsenal.

Ingredients

• ½ cup chopped onion
• ¼ cup chopped green bell pepper
• 1 tablespoon canola oil
• 15-ounce can tomato sauce
• 2 tablespoons prepared picante
• 2 teaspoons chili powder
• 2 x 15-ounce cans beans (pinto, red, or black)

Sauté onion and green pepper in oil until translucent and slightly browned. Remove from heat and add tomato sauce, picante, and chili powder. Place on low heat, stirring constantly.

Drain and rinse beans. Stir into tomato sauce. With potato masher, mash beans to desired consistency, stirring constantly over low heat. Cook uncovered, stirring constantly for 3-5 more minutes.