October 20, 2011
Black Bean Burritos
Simple enough for a lunch or a weeknight supper, so get out the hot sauce
1 15-ounce can (450g) black beans, drained and rinsed
1/2 cup (125ml) salsa
1 cup (225g) cooked brown rice
12 6-inch flour tortillas
1 cup (225g) shredded leaf lettuce or spinach
1 tomato, diced
Combine the black beans, salsa, and rice in a saucepan and simmer gently for three minutes, stirring occasionally. Remove from heat, cover, and let sit for five minutes.
In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired.
Roll the tortilla around the filling, then repeat with the remaining tortillas.
Recipe courtesy of Compassion Over Killing
Read more from the Guide to Meat-Free Meals