Burritos, Black Bean

"Since beans and rice together make a complete protein (http://www.vegez.com/shopper/beans.asp), this recipe is great for breakfast. It make a lot and is good to have on hand for ready-made meals from the refrigerator or freezer. It is adapted from Breaking the Food Seduction: The Hidden Reasons Behind Food Cravings---And 7 Steps to End Them Naturally."
 
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Ready In:
1hr 15mins
Ingredients:
15
Yields:
12 burritos
Serves:
12
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ingredients

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directions

  • Soak beans overnight, if using dried.
  • Cook beans, if using dried.
  • Cook brown rice.
  • Heat water and oil in a large saucepan.
  • When hot, add onion and saute until soft.
  • Add bell pepper, garlic, and cumin and cook 2 minutes more, adding more water, if necessary to prevent sticking.
  • Stir in beans, mushrooms, tomatoes, and salsa.
  • Cook about 10 minutes, until mushrooms are soft.
  • Warm the amount of lavash breads or tortillas you are using.
  • Add rice and pepper, hot sauce, and salt or tamari (if using).
  • Spoon onto the lavash or tortilla, allowing room for rolling into the burrito shape.
  • Freeze any filling you won't use by the end of the week in individual portions.

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Reviews

  1. Thank you for posting! This is my favorite recipe from Neal Barnard's book, and it makes a wonderful and healthy breakfast. The burritos freeze well, so don't hesitate to make a full batch. Thanks for sharing!
     
  2. I started making these when I realized that I didn't have black beans. I subbed canned navy beans and quartered the recipe to make 3 burritos. This must make giant burritos, because my yield was 5 smallish burritos made from 5 8-inch tortillas. Flavor was great and these were quite tasty. I threw half of them in the freezer for lunches/dinners. Thanks for sharing.
     
  3. This was really good. It was a lot of work, but our family really enjoyed it. Thanks for sharing!
     
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