Prep 15 mins
Cook 1 hr
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.
- 3 cups black beans (amount after cooking and draining) or 3 cups no-salt-added black beans (canned, rinsed and drained)
- 3 cups cooked brown rice
- 1⁄4 cup water
- 1 teaspoon olive oil
- 1 onion, diced
- 2 bell peppers, diced (red, orange, or yellow)
- 1⁄2 teaspoon minced garlic clove
- 1 tablespoon ground cumin
- 10 cremini mushrooms or 10 button mushrooms, sliced
- 2 tomatoes, diced
- 1⁄2 cup salsa (no-salt-added, if you can find it)
- pepper, to taste
- hot sauce, to taste (low sodium, such as Jake & Amos)
- salt (optional) or tamari, to taste (optional)
- 12 lavash bread (make sure the tortillas are lard-free) or 12 wheat flour tortillas (make sure the tortillas are lard-free)
- 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.
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!
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.
This was really good. It was a lot of work, but our family really enjoyed it. Thanks for sharing!