Black Bean and Rice Burritos (vegan)

[Guest guest]

I am pretty sure that this is a pure vegan meal, and it is definitely one of

the better vegan dishes that I have ever had! Some have not tasted so good

as this.

 

Happy cooking!

Emmy.

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Black Bean and Rice Burritos

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Serving size: 6 to 10.

 

 

2 cups basmati or quick-cooking brown rice

20 to 24 6-inch flour tortillas

32 ounces canned cooked black beans, not drained

2 cloves garlic, minced

2 tomatoes, chopped

1/2 cup chopped onion

1 teaspoon chili powder to taste (or preferred amount)

1 teaspoon ground cumin to taste (or preferred amount)

Salsa to garnish or dip

Green onions to garnish (optional)

 

 

1) Cook rice according to the package directions, and set it aside.

2) Wrap tortillas in aluminum foil and place them in a 200-degree oven

to warm, or wrap damp papertowels around them and warm them in the

microwave for as long as necessary.

3) Combine beans (including the liquid), garlic, tomato, onion, chili

powder, and cumin in a saucepan, and let them simmer until the

tomato begins to soften, which will be at least 5 minutes or so.

4) Remove tortillas from the oven or microwave.

5) Place a heaping tablespoon of rice and, using a slotted spoon, 1 to

2 tablespoons of bean mixture into a warm tortilla, and roll each

tortilla up like a burrito.

 

Garnish burritos with green onions and salsa, if desired.