Getting back to the dish, this recipe is a simple and quick vegan burrito that I have made twice in the last two days. It may now be my go to left over meal. It makes enough for two full days of meals for one, if I'm feeling especially lazy, or enough for 3-4 people for one meal. As I said above, this is purely a beginner recipe. Worth trying though. Also consider using a spicier hot sauce as desired. Mine was medium, and while tasty, left me wanting more heat. [...]
1/2 cup cooked jasmine Rice (1/2 cup before cooking)
chunky salsa - any heat preference, or just medium
tortillas - medium size or larger for better wrapping
1 can low sodium black beans
1/3 pepper, chopped (yellow, orange, red, green - whatever)
1/3 red onion, chopped
soy sauce (I used tamari)
1/2 an avocado
1 teaspoon lime or lemon juice
The first step will be to cook your rice. I luckily have a rice cook, and simply need to toss in the water and uncooked rice, letting it do all the rest. Otherwise cook the rice according to the package instructions. While that's cooking, cut the avocado in half, remove the gigantic seed, and cut out one half of the avocado into a small bowl. Drizzled a bit of lemon juice on top, as my lime juice didn't look at all edible any more. Then mash the avocado chunks until nearly all of the chunks are gone, and it's mostly creamy.
Heat up a sauce pan over medium heat, adding olive oil soon after. Let it heat up for a minute or two, then add the chopped onions and pepper. Drain and rinse the black beans. Cook the onions and peppers until the onions get just a bit transparent, then toss in the black beans. Add a bit of soy sauce to taste. Cook for a few minutes, or as long as you think it needs, before removing from the heat or simmer as desired.
Put the beans and rice into the tortilla. Spoon on some salsa, and spread avocado on the tortilla in a line next to the other ingredients. Fold in and over, creating a burrito! Eat immediately, or risk severe hunger pains.