Quick & Easy Burritos
Who doesn't like Mexican food? Umm.....not many people I'm sure. It's just so undoubtedly good that I end up craving the delectable spices involved at least once every dang week. This is what I usually turn to in those instances I have to admit. Something quick, easy and energy giving. While I often make the refried beans if I have a little time, I don't stress if a tin is all I can muster, as you can find some pretty good brands (ingredient wise) out there. Just be careful and make sure you DO check, because often "traditional" beans are full of lard. The essential components here are the beans, rice and spinach (for your greens hun) and then the rest is up to you. However, I've actually found that less it more when it comes to burritos. Similar to pizza and pasta. Anyhoos, the recipe is cheap to make and serves four hungry people. Enjoy!
- 1 1/2 cups basmati rice (or other white rice)
- 3 ripe tomatoes, chopped
- 1 onion, finely diced
- 3 garlic cloves, minced
- 2 tsp veggie stock powder
- 1 400g tin refried beans (check because some contain lard)
- 1/2 pack burrito taco seasoning
- 1 400g tin black beans, rinsed
- GF/wheat wraps
- vegan cheese
- Boil your kettle.
- In a pan, water saute the onion and garlic until soft and translucent. Add the tomatoes and stir until starting to soften. Add the rice and stock powder, then add enough boiling water to just cover the rice. Bring to the boil then cover and reduce to simmer. Let reduce down until the rice is cooked. You may need to add more water throughout this process.
- For the beans, grab a saucepan and combine the refried beans, black beans, seasoning and a splash of water to loosen as you stir over medium heat. Once bubbling remove from the heat.
- When the rice is done, take the pan off the heat, cover, and let sit for 5 minutes.
- Build your burritos with some spinach at the bottom, then rice and beans (to avoid "soggy-burrito-syndrome"). Enjoy immediately!