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Easy Rice and Black Bean Burritos
Easy Rice and Black Bean Burritos
Ingredients
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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/jalapeos, 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.
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Lucca
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Bean Tacos
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TAG: cheese, tomato, ,
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TAG: beans, ,
In a medium saucepan, saute diced onion until clear, then add 1 clove diced garlic (reserve second clove for later). Add uncooked rice and saute on med-high heat until rice is golden- brown (be careful not to burn). Add tomato sauce and vegetable broth. (Upload by user)
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