These burritos started out as an attempt to copy Q'doba's veggie burritos. They've since evolved to pretty much whatever we want, and are an excellent way to get rid of some leftover vegetables!
1 C. jasmine rice
2 C. water
1 can of black beans
several dashes of cumin, onion powder, cayenne powder, chili powder, and any other seasonings you like in a burrito
2 Tbsp. vegetable oil
1 yellow Mexican squash, sliced
1/2 onion, chopped
1 tsp. minced garlic
1 bell pepper, chopped
1 C. mushrooms, sliced
1/2 tomato, diced
1/2 C. fresh cilantro, chopped, lightly packed
Sour Supreme, or any other vegan imitation sour cream
Salt, to taste
Start yr rice! Get the rice and water heated to a boil on the stove. When it boils, cover, and turn the heat down to a simmer. Let it go for 15 minutes, then remove from heat.
At about 13 minutes in, stir in about half the cilantro.
Heat the can o' beans over low heat on the stove. Add cumin, onion powder, cayenne powder, chili powder, and any other seasonings you like. Stir. Keep your beans warm, around a simmer. Stir occasionally.
Saute the onions and garlic in the vegetable oil for about four minutes. Add in squash and peppers, saute for 5 minutes or so. Add mushrooms, tomatoes, and the rest of the cilantro, saute for another 5 minutes, or until soft and good.
In yr tortilla warmer, microwave however many tortillas you want. Nuke them for about one minute when your other stuff is getting ready to eat.
It helps to add a damp paper towel into the tortilla warmer when you microwave the tortillas so they steam a little bit. Keep the paper towel around so if you want to make some more tortillas, you can reuse it.
Spread some guacamole on tortillas and load them up however you please!
We just started our cooking blog-thang and we hope to be sharing more recipes soon. We have more stuff we've cooked at our journal. Also, friends are nice! :)