Vegan Burrito

Time: 30 minutes Serves: 4 to 6 persons

Ingredients

Extra virgin olive oil – On may use any other type of oil however extra virgin olive oil is healthier.
Black beans – Canned black beans are fine to use. Should you use dirty bean then you would need to soak and boil them as necessary before. You may also use any other type of beans.
Ground cumin – or any other spice of your liking.
Dried oregano –
Garlic powder – or fresh garlic
Salt – preferably Himalayan pink salt.
Ground black pepper – You may use any other type of pepper however ground black better gives that extra pinch of spice.
Red pepper flakes – or any other type of spice depending on your spice tolerance.
Flour tortillas – You may use either flour or corn based tortillas.
Rice – Any type of rice will do and cook accordingly
Corn kernels – Canned or frozen corn kernels (cook them according to package directions) .
Romaine – Feel free to use any other leafy green or veggie instead.
Tomato – If you don’t want to use it, just add any other veggie.
Fresh cilantro – If you don’t like cilantro, just add some chopped fresh parsley or any other fresh herb instead. This ingredient is optional.
Avocado.
Vegan sour cream– optional ingredient

Instructions

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 about 3 to 5 minutes or until the beans are hot, stirring occasionally. Set aside. If you don’t want to use oil, just add some water or vegetable stock.
Place a tortilla on a work surface. Add 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 (see the step by step pictures). Repeat this step with all the remaining tortillas.
Cook the burritos in a large skillet over medium-high heat for 2 to 3 minutes each side. You can also use the oven or even a griddle.
Serve the burritos hot. You can also keep them in the fridge for up to a week or in the freezer for up to a month. If you’re going to keep them in the fridge of the freezer, don’t cook them.