Easy bean and rice burritos (make now, freeze for later)

These burritos are fast and easy to make, and can easily be frozen to have quick and easy convenient meals for the future! Another great recipe from favorite cookbook.



Ingredients:

1 teaspoon of olive oil

½ medium onion, chopped

2-3 minced garlic cloves

3 cups of cooked pinto beans or two 15oz cans, rinsed and drained

1 cup of vegetable broth

3 tablespoons of diced canned chilis (optional)

1 teaspoon of cumin

½ teaspoon of smoked paprika

¼ chili powder

2 tablespoons of nutritional yeast (optional)

juice of ½ a lime

salt and pepper to taste

6 large tortillas

2 cups of cooked brown rice

Toppings of choice: Tofu cream, salsa (we love Trader Joe's pineapple salsa), sliced avocado or easy to make guac, plantains, etc.


Instructions:

Cook your rice.

Heat oil in frying pan and saute garlic and onions until translucent. Add beans, broth, chilis, cumin, paprika, and chili powder. Cover pot with a small crack open for 5 minutes. Use a masher to mash the beans. Cook for a few more minutes, then add the nutritional yeast, lime juice, salt and pepper. Remove from heat.

Wrap the tortillas in a damp kitchen towel and microwave for 30 seconds to make them warm and more flexible for burrito folding. Spread about ⅓ cup of rice in a strip down the middle, topped with about ½ cup of bean mixture and toppings of choice. Fold the sides of the tortilla up and over the rice and beans, and roll up in the other direction tightly. Place on a plate with the seam side down. Make 6 remaining burritos.

You can serve and eat the burritos now, or make them to freeze for future meals. To freeze, wait for the burritos to cool. Roll each one individually in parchment paper and then plastic wrap or a ziplock bag. Store in an airtight container for up to a month. To prepare later, remove from freezer, and microwave in parchment paper (remove plastic) for 2-3 minutes.