BEAN BURRITO PIE-ON-THE-GO

By • January 23, 2016 0 Comments

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BEAN BURRITO PIE-ON-THE-GO


Author Notes: This is a two crusted tart with a Southwest pinto bean filling, that I make in a 9 x 13" baking pan. The idea was for squares that could be well wrapped and eaten out-of-hand for a quick and filling Vegetarian lunch on-the-go.LE BEC FIN

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Makes 15 pieces,~ 2 1/2 x 3 inches squares

PINTO BEAN FILLING ~ 5 1/2- 6 1/2 cups

  • 6-8 cups vegetable or chicken stock
  • 2 1/2 cups/16 ounces dry pinto beans
  • 1 Tablespoon ground toasted cumin powder
  • 1 handful canned Pastene plum tomatoes, lifted from can and smushed in your fingers
  • canola oil
  • 1 green pepper, chopped 1/4 inch
  • 1 medium onion, peeled and chopped 1/4 inch
  • 2 Tablespoons ground toasted cumin powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon plus 1 teaspoon chipotle and/or regular chile powder
  • 2-3 Tablespoons Worcestershire sauce
  • Kosher salt
  • Optional 2 cups grated x sharp cheddar or pepper jack
  1. Bring to boil and then simmer pinto beans in stock or water til 1/2 done. Add 1 T.cumin, tomatoes and salt. Cook til soft, and remove from pan.Reserve any liquid. Mash beans coarsely or puree coarsely in food processor, adding enough reserved liquid or some water or canned tomato juices so bean mixture is moist but not goopy wet, leaving many bits of unpureed beans.Transfer to bowl.
  2. Meanwhile, saute onion and green pepper in some hot oil til soft . Add cumin through Worcestershire sauce and cook a few more minutes. Add to beans and stir to mix well. Taste and adjust seasoning and salt.

THREE GRAIN PASTRY CRUST AND TART ASSEMBLY

  • 8 ounces unsalted butter
  • 8 ounces cream cheese
  • 6 ounces heavy cream
  • 1/2 Tablespoon kosher salt
  • 2 cups white whole wheat flour
  • 3/4 cup stoneground finely ground cornmeal
  • 1 large egg,fork-beaten with 1/2 teaspoon kosher salt
  1. In a mixer with a paddle, cream the butter ; add cream cheese through salt and combine thoroughly, scraping the sides and bottom of the bowl. Mix the flours and cornmeal; add to bowl and beat til combined, scraping the bottoms and sides of the bowl. On a floured or cornmeal-dusted surface or bowl, quickly knead together the dough. If the dough won't come all together, add a few drops more cream to bring together loose bits. If dough is sticky, knead in a little more flour til it is not sticky. Transfer dough to a piece of saran and flatten to a 1/2" thick disc. Support with a cake board or sheet pan and refrigerate at least an hour. * I use Philadelphia brand cream cheese. If you use a less expensive brand, you may need to add more flour to compensate for more water in the cream cheese. * Organic and/or stoneground cornmeal makes a big difference in nutrition, flavor and freshness. It also goes rancid easily, so store in frig or freezer. Note: Use up or freeze this raw dough within 2-3 days, or the whole wheat will cause it to turn grey (though that can't be seen after it is baked .)
  2. ROLLING THE DOUGH AND ASSEMBLING THE TARTS If it is a 1/2 inch thick disc, remove dough from frig 1/2 hour before rolling out. OR, if the disc is thick like mine- about2-3 inches, remove it a few hours before rolling out. Cut it in half. On a floured surface, roll out to 1/8 " thick ,sprinkling a little bit of flour on your surface, to keep the dough from sticking. Dust some flour on top of the dough surface if it gets sticky.) Repeat with the other half. Reserve any leftover dough for impromptu turnovers, or freeze and use later.
  3. In a roasting pan or a rimmed cookie sheet, pat down the single pie crust, coming up the sides. Fill with even layer of bean mixture, ~ 1/2 inch deep. (Sprinkle with optional cheese.)Top with second crust and crimp edges together. Brush the crust with egg wash, poke a few decorative vent holes and bake at 375 degrees F ~30 minutes til browned and center is hot.
  4. Cool fully, cut into servings; wrap each well in plastic wrap (for an on-the-go lunch) or foil (for an oven reheating later.)
  5. (OR for round tarts: Roll out pastry to 1/8 inch thickness and fill the bottom and sides of two ~ 9-11 inch removable- bottom shallow cake pans or tart pans , leaving overhang. Fill one shell with even layer of beans. Optional-Top with grated cheddar. Add top crust. Brush with egg glaze, poke some decorative vent holes. Bake ~ 35 minutes til browned. (You may want to fill and bake one tart as a test before baking the second.) The bottom crust should be baked through but if not, you can pre-bake/ blind bake the bottom crust after filling a foil lining with dry beans or pie weights, and then cooling and filling the tart with beans and cheddar and then topping with the top crust and baking to finish it.
  6. Notes: * I use Philadelphia brand cream cheese. If you use a less expensive brand, you may need to add more flour to compensate for more water in the cream cheese. * Organic and/or stoneground cornmeal makes a big difference in nutrition, flavor and freshness. It also goes rancid easily, so store in frig or freezer. Note: Use up or freeze this raw dough within 2-3 days, or the whole wheat will cause it to turn grey (though that can't be seen after it is baked.)

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