These burritos are delicious, nutritious, and quick to make. A perfect weeknight dinner. The recipe makes a large batch, so it is possible to cook once and eat twice. Or, you can serve these to a crowd.
Choose flavored or plain tortillas and fill them with black beans and tomatoes and rice. Gluten-free tortillas will work perfectly well too. This recipe features Frank’s Hot Sauce, a vinegary and not too hot condiment that adds flavor as well as a nice kick.
The recipe makes enough for 10 burritos.
Measure 1.5 cups of long grain rice into a mesh colander
Rinse the rice well under cold water until the water runs clear
Drain the rice well and put it into a medium-size pot
Add 2 and 1/4 cups of water, carefully measured, and 1/2 teaspoon of salt
Bring to a boil over medium-high heat
Stir with a fork
Turn the heat to very low and cover the pot
Set a timer for 15 minutes and leave the rice undisturbed
When the timer goes off, turn off the heat and leave the rice covered and untouched until you are ready to serve the burritos
Ingredients for the Burritos
2 packages of tortillas (I like Maria & Ricardo’s or use a gluten-free variety)
2 14 oz cans of organic black beans, drained and rinsed*
2 Tablespoons of olive oil
1 large onion, chopped
1/4 – 1/2 teaspoon of red pepper flakes (adjusted to taste)
3 large cloves of garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon chili seasoning
2 teaspoons cumin powder
1/4 – 1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt
3-4 Tablespoons of Frank’s Hot Sauce (adjust to taste) plus more for serving
1 28 oz can of organic crushed tomatoes
Vegan cheddar cheese
Etc., use your imagination
Cooking the Black Bean & Tomato Filling
Heat the oil in a large frying pan until shiny, but not smoking. Add the chopped onion and cook, stirring occasionally, until cleared.
Add the hot pepper flakes and continue cooking until the onions are nicely browned, but not burned.
Add the garlic and stir for a minute.
Add the oregano, chili powder, cumin powder, cayenne pepper, and salt, stirring well.
Stir in the Frank’s Hot Sauce and crushed tomatoes.
Cook over medium heat until the tomatoes are hot and bubbly and cooked through.
Fold in the black beans. Stir gently until well combined. Continue cooking over medium heat until the beans are hot. Taste and adjust seasonings, adding more Frank’s if needed. Adjust the heat to medium so the mixture stays hot but doesn’t burn.
In the meantime, warm up the tortillas. Heat a small non-stick frying pan over medium high heat. Cook one tortilla at a time in the pan, no oil necessary, spinning occasionally and flipping to the other side when they start to brown. Pile the warm tortillas on a plate and cover to keep warm.
Assembling the Burritos
You can set everything out on a table and let people assemble their own burritos, or serve them pre-assembled.
Uncover the rice and fluff with a fork.
For each burrito, top a warm tortilla with rice, the black bean and tomato mixture, and any and all of the optional toppings. Try not to fill them too full, or they will be difficult to eat. Fold the top and bottom in, and then close the sides.
Serve with additional hot sauce.
Left over filling and rice can be heated up and served on fresh warm tortillas for a very quick and easy dinner.