Instructions
- 1.For The Dried Beans
- 2.If you are using dried beans, soak them overnight in water. The following day, drain the beans, rinse, and drain again. Place the beans in a large saucepan with 4 cups of water, and bring to boil. Lower heat to simmer, and cook for 45 minutes to an hour.
- 3.Heat the oil in a saucepan over medium heat. Add the onion, and sauté until translucent. Add garlic, tomatoes, cumin, oregano, and sea salt, and cook while stirring for one minute. Add the cooked or canned black beans and water, and bring to a boil.
- 4.Turn down the stove to low heat, and allow to simmer for 10 minutes. Remove the saucepan from the stove, partially mash beans to thicken, and set aside.
- 5.For The Burrito
- 6.Heat a large skillet over medium-high heat. Add one tortilla to the skillet and cook on both sides, flipping tortilla with tongs. Transfer the tortilla to a cutting board, and repeat the process with all of the tortillas.
- 7.Spoon about a 1/4 cup of beans into the middle of each tortilla. Top with brown rice, salsa, guacamole, chopped tomatoes, lettuce, and any additional ingredients you desire.
- 8.Fold the ends and sides of the tortillas over the filling. Serve immediately, or freeze for later.
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Ingredients
- 4 gluten-free tortilla
- To Prepare Black Beans
- 1/2 cup dried black beans, or 1 can 1drained and rinsed
- 1 teaspoon olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 small Roma tomato, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 cup water
To Prepare The Burrito
- 4 large Tortillas, (I used gluten-free ones)
- 1/2 cup cooked brown rice
- 1/2 cup salsa
- 1/2 cup guacamole, or 1 avocado sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup Romaine lettuce, shredded
- Additional Ingredients
- Vegan sour cream, optional
- vegan shredded cheese, optional