Vegan Burrito

This is one of my favorites! I cooked this for two of my friends and they couldn’t believe it was Vegan. Just make sure that if you cook with dried beans that you follow accordingly. Dried beans can be tricky sometimes if you don’t follow the right directions. The great thing about this dish is you can make a lot of beans and store them for lunch or dinner the next day or two.
  • 2 cups leftover pre-cooked rice
  • juice from 2 limes
  • 2 tbsp chopped fresh cilantro
  • 1/2 onion, diced
  • 3-4 cloves garlic, minced
  • 1 15 ounce can black beans( any beans you prefer will do)
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 1 tbsp hot sauce, or to taste
  • 4-6 flour tortillas
  • some kind of alternative cheese

If you are using dried beans, make sure to boil the beans and then let them simmer on a low heat for 2-3 hours.

1. In a large bowl mix the rice, cilantro and lime juice and then set to the side

2. Sautee onion and garlic in separate skillet

3.If the beans are intended for a Mexican-style dish, I’ll add a bundle of well-washed cilantro stems, tied with kitchen twine. It looks like a horrid drowned rat by the end of the cooking time, but the mild flavor it brings is unsurpassed.

4. A pinch or two of fresh ground cumin is especially good with black beans; bay leaf, rosemary or thyme can all go in too.

5. Wrap in tortilla


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