BY Michelle A
JUNE 16, 2020
1 tbsp extra virgin olive oil
1 15-ounce can of black beans (425 g), drained and rinsed, see notes
1 tsp ground cumin
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt, see notes
1/8 tsp ground black pepper
Dash of red pepper flakes, optional
4–6 large flour tortillas, see notes
1 and 1/2 cups cooked rice (300 g), I used short-grain rice
1/2 cup corn kernels (70 g), canned or cooked
1/2 cup romaine (25 g), julienned
1 medium tomato, chopped
1–2 tbsp fresh cilantro, finely chopped
1 avocado, mashed with a fork
1/2 batch of vegan sour cream, optional
Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. Feel free to use water or vegetable stock instead of oil.
Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil. Repeat this step with all the remaining tortillas.
Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes each side. You can also use the oven or a griddle. Aluminum foil is optional, but it’s really convenient, especially if you’re going to freeze them or it’s your first time making burritos.
Serve them hot with hummus, guacamole, or chopped seitan for more protein.
Keep them in the fridge for up to 1 week or in the freezer for up to 1 month.