I have been traveling for the better part of two weeks now. I am tired of restaurant food and so happy to be home in and in my own kitchen where there are lots of vegan choices, unlike the places I ate this week!
For the "burrito":
1 17.3 oz pkg puff pastry sheets (contains 2 sheets)
2 jalapeno peppers, chopped
2 serrano peppers, chopped
1/2 red bell pepper chopped
1/4 large Spanish onion, chopped
1 tbsp olive oil\
1 15 oz can Southwest refried beans
Salt to taste
For the garden salsa:
7 campari tomatoes, chopped
1/2 poblano pepper, chopped
1/4 red onion chopped
1/4 cup cilantro, chopped
Juice of 1 lime
Salt to taste
Thaw the puff pastry according to package directions and preheat the oven to 400 degrees.
Heat olive oil in a saute pan over medium heat. Add the jalapenos, serranos, bell pepper and onion and saute until soft. Season with salt. Add the can of refried beans and stir until mixture is heated through.
Unroll the puff pastry sheets and lay flat. Place half the bean mixture on one of the sheets. Roll the pastry until the ends meet- about three turns. Make sure the ends are sealed. Transfer to a baking sheet. Repeat with the other puff pastry sheet and other half of the bean mixture.
Bake for approximately 40 minutes or until golden brown. These will look very puffy when removed from the oven (they will subsequently fall a bit as they cool).
While the "burritos" are cooking prepare the salsa by adding all ingredients n a bowl and mixing.
Once the "burritos" cool a bit slice and serve with some of the salsa.