Ingredients (use vegan versions):
- 1 cup instant brown rice, cooked according to package directions (will yield approx 2 cups
- cooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1-2 tablespoon cumin seeds, chili powder, dried oregano (or to taste)
- 4-6 large cloves garlic
- 1 large onion, diced
- 1 medium-large green bell pepper, diced
- fresh cilantro or parsley, chopped
- ½ cup prepared salsa (if using medium or hot variety, can omit next ingredient)
- 1 can (4 oz) chopped green chiles OR ¼ cup pickled jalapeño slices, whole or chopped
- 1 pkg. flour tortillas (soft taco size for smaller ones or burrito size - usually 10
- count)
- Shredded vegan "cheese" and shredded lettuce* (optional)
Directions:
1) In a medium-large skillet, toast cumin seeds and chili
powder over high heat tossing or stirring constantly to
prevent burning until fragrant and lightly toasted (about 1-
2 minutes). Remove to small dish and set aside; add oregano.
2) In same skillet, heat a few tablespoons of olive or
canola oil. When hot, add garlic, onions, and peppers and
fry 2-3 minutes over medium heat. Be careful not to burn
garlic and onions. They should retain their crunch.
3) Add cilantro, salsa, chiles/jalapeños, hot cooked rice,
drained beans and reserved spices to skillet and heat
through. Taste and adjust seasoning. Add salt and pepper to
taste, if desired.
4) Gently warm flour tortillas in oven according to package
directions. Do not overheat or they will dry out, making
folding impossible. Spoon a bit of the bean and rice
mixture on each tortilla and top with "cheese" and lettuce.
Fold burrito style and serve.
*Additional chopped raw onion, green bell pepper, hot
peppers, chopped tomato, olives, salsa, vegan sour cream,
guacamole, etc. can all be used as garnish as well.
Serves: Approx. 6-8
Preparation time: Under 30 mins
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