Thanks to Mary McDougall, I now know how easy it is to make delectable dishes without any added oils. And believe me, turning me away from slathering everything with coconut oil was no small achievement. I hadn't realized just how much fat I was cooking with, until I started cooking without it. My taste buds have changed. Now the thought of using any oil in a recipe no longer seems appealing to me. How wonderful to taste the true flavor of vegetables, grains, and legumes, without them being covered up with all that oil!
One of my most favorite dishes from my new favorite cookbook, The McDougall Quick & Easy Cookbook, (which isn't new at all, just new to me), is Mary's recipe for Black Bean, Corn, and Rice Burritos. With just a couple of minor tweaks of my own, this dish has given new meaning to the phrase "simple and delicious" at our house.
1 jar of Trader Joe's Spicy, Smoky Peach Salsa
1 jalapeño pepper, diced fine
1 15-oz can black beans, drained and rinsed
1 15-oz can sweet corn, drained
1 14.5 oz-can diced tomatoes
1/2 tsp minced fresh garlic
1/2 tsp chipotle chili powder (or 1 tsp milder chili powder)
1/2 tsp ground cumin
2 cups cooked brown rice (to save time, I used one package of Trader Joe's Frozen Organic Brown Rice)
1 small avocado, sliced
1/2 cup chopped green onions (optional)
Place some of the juice from the tomatoes in a large saucepan with the diced jalapeño. Stir and sauté for a few minutes, until softened. Add beans, corn, tomatoes, garlic, chili, and cumin. Cook, stirring occasionally, for about 8 minutes. Stir in the rice, and heat through.
Wrap the tortillas in a kitchen towel and heat for 1 minute in the microwave or heat each tortilla individually for about 15 seconds on each side in a dry non-stick frying pan over low heat. Spread a line of the bean and rice mixture down the center of each tortilla, layer with 2 tablespoons of salsa, avocado slices, and a few green onions. Roll up and repeat with remaining tortillas.