Thursday, April 29, 2010
You guys... seriously... AMAZING.
For the Filling:
1 Can of Organic Fat Free Refried Beans
1/2 cup of corn
1 Jalapeno, diced (I didn't pit it, we like spicy!)
1/2 red onion, diced
Clove of Garlic (crushed)
Dash of Cumin
Salt & Pepper
Daiya Vegan Cheddar Cheese to sprinkle in the burrito over the beans. (Or Real Cheddar cheese, whatever floats your boat!)
5 Whole Wheat Tortillas
1 cup of cook white or brown rice
Tofutti Sour Cream (or the real stuff.), Avocado, Shredded Romaine Lettuce & Extra Cheese to top it off.
Preheat oven to 350 degrees.
Mix all the ingredients for the filling together in a medium sized mixing bowl.
In the center of the tortilla, do a spoonful of rice, two spoonfuls of beans, and a bit of shredded cheese.
Fold up like you would any other burrito, place on a baking sheet, and rub some olive oil onto the burritos and place in the oven for 25 minutes. If you want to, instead of baking these you can plastic wrap and foil them up and freeze them. Then just bake when you want a quick dinner.
Top with shredded lettuce, cheese, avocados (or guacamole), sour cream and hot sauce.