"Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, ground black pepper, and red pepper flakes), stir, and cook over medium-high heat for 3-5 minutes or until the beans are hot, stirring occasionally. Set aside. Place a tortilla on a work surface. Stuff the tortilla with some rice, beans, corn, romaine, tomato, cilantro, avocado, and vegan sour cream to taste. Fold in the sides and then roll it up and wrap in foil."
"Cook the burritos in a large skillet over medium-high heat for about 2-3 minutes on each side. You can also use the oven or a griddle. Aluminum foil is optional, but it's really convenient, especially if you're going to freeze them or it's your first time making burritos. Serve your vegan burrito immediately with guacamole, salsa, or your favorite toppings."
A vegan burrito combines seasoned black beans, cooked rice, corn, romaine, tomato, cilantro, mashed avocado, and optional vegan sour cream wrapped in flour tortillas. Black beans are heated in olive oil with cumin, oregano, garlic powder, salt, pepper, and optional red pepper flakes for 3–5 minutes. Tortillas are filled with rice, beans, veggies, and toppings, then folded, rolled, and optionally wrapped in foil for freezing. Burritos are cooked in a skillet about 2–3 minutes per side or finished in an oven or griddle. Gluten-free tortillas or a burrito bowl offer alternatives. Serve hot with guacamole, salsa, or preferred toppings.
Read at Alternative Medicine Magazine
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