Red Mung Bean Burritos

Jacob is now insisting that he's a vegetarian. Not that he's eaten much meat before, it's just difficult to get him to eat protein in general.

I've been speaking to him about the importance of protein in your diet and he's agreed to go back to eating edamame occasionally. He still need to eat more.

Jacob does like to eat a few desserts made with red bean paste, and he's also eaten pumpkin seeds with curry powder, so I thought I'd try making mung bean burgers.

The recipe didn't work - even after adding chickpea flour and an egg for binding (and additional protein), they didn't stay together as well as I wanted them to. What did manage to look somewhat like a patty didn't meet Jacob's taste standards and he rejected it after one bite.

burgers not really holding it together

I decided to mash the rest and make burritos. A little tandoori spice and some tortillas later, we still had a nice dinner.

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Red Mung Bean Burritos

by Daniel Saraga April 20, 2011

These burritos get extra protein from added eggs and chickpea flour.

Ingredients

1 cup red mung beans1 tbsp canola oil1 medium onion, diced3 garlic cloves, minced1 tsp ginger, minced1 large (about 1-1/2 cups) carrot, finely grated2 tsp curry powder1/2 cup chickpea flour1 egg1 tsp salt2 tbsp canola oil1 cup yoghurt1 tbsp tandoori spice8 medium tortillas

Instructions

1. Soak mung beans in boiling hot water for 2 hours.2. Drain beans, and transfer to a pressure cooker. Re-cover with water and bring cooker to a boil.3. Reduce to low and let cook for 25 minutes.4. While the beans are cooking, heat 1 tbsp oil on medium in a separate pan and fry onions until translucent.5. Add the garlic and ginger and fry for an additional minute.6. Add the curry powder, stir and remove pan from heat.7. Cool the pressure cooker according to instructions and drain any excess liquid using a sieve.8. Let both the beans and onion/carrot mixture cool in the fridge for 20 minutes.9. Mix the beans, onions and carrots, ½ cup flour, egg and 1 tsp salt together in a single dish and let cool in the fridge (covered) for an additional 30 minutes.10. Fry with 2 tbsp oil in a non-stick pan and serve with tortilla.11. Combine yoghurt and tandoori spice and serve as dip.

Details

Prep time: 4 hour Cook time: 1 hour 30 mins Total time: 5 hour 30 mins Yield: 2 cups

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