Easy Weeknight Burritos
Ingredients:
*All starred ingredients are optional*1 15 oz. can black beans
1/2 bag frozen corn (or about 1 cup of fresh corn)
1/2 tsp cumin
1/2 tsp nutritional yeast*
1/4 tsp paprika
1/8 tsp dried cilantro*
1/8 tsp garlic powder*
1/8 tsp onion powder (or you can use diced onion as noted below)
1/8 tsp salt
1/8 tsp chili powder
1/8 tsp cayenne*
1/3 diced red pepper*
1/4 cup diced onion*(Bonus points if you use a purple onion)
red pepper slices*
chopped tomatoes or salsa*
avocado slivers*
romaine lettuce*
a dollop of Tofutti Better Than Sour Cream* (or your favorite brand or homemade variety)
1 burrito-size tortilla (I prefer whole-wheat.)
Instructions:
Drain and rinse your can of beans and add to a medium-sized pot. Mix in frozen corn and a little bit of water, enough to line the bottom of the pan. You can also add some olive oil if you prefer. Turn heat on low. Add all of your spices and mix well. I'm not too particular about the measurements when I make this, so feel free to add more or less of each spice to your taste. At this point dice up your onion and red pepper if you have them. Add them when you're done chopping and make sure to stir periodically. Add a splash more water if needed to keep from burning the beans. Cook for a minute, give it a taste and add more spices if needed. Cook and stir frequently for about 2 more minutes or until warmed throughout.
Turn off the heat and scoop your bean-corn mixture onto the middle of the tortilla. Chop and pile on your remaining vegetables and feel free to add a dollop of sour cream, salsa, and/or your favorite vegan shredded cheese. Roll it up and fold one end. Woila- burrito!
