|Title:||Vegetarian Burritos Deliciosos|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
6 large clean burrito-size tortillas
2 1/2 to 3 c cooked Texmati rice- or brown rice
1 can (16 oz.) black beans- drained and rinsed
3 limes- quartered
2 T extra-virgin olive oil
1 Spanish onion- diced
1/2 red pepper- cored, seeded and diced
6 garlic cloves- minced
1/2 t chili powder
1/2 t cumin
6 oz. baked tofu- seasoned Mexican-style- sliced into bite-size strips
1 c sweet corn- fresh or frozen and thawed
Black pepper- freshly ground
1/4 c fresh chopped cilantro
1 avocado- peeled, pitted and sliced
Light sour cream- optional
|Directions:||1. Preheat your oven to 300F. Wrap the tortillas in foil (or place in tortilla warmer) and heat in the oven for 10 minutes. Remove from the oven and set aside. In an ovenproof bowl or casserole dish, mix the rinsed black beans with the hot cooked rice, and squeeze half of the limes over the rice and beans. Stir well to mix. Cover and place in oven to heat through.
2. In a skillet, heat the olive oil over medium heat and saute the onions until soft, about 5 minutes. Add the peppers and garlic, chili powder, and cumin and stir, cooking for about 5 minutes. Add in the sliced tofu, corn, sea salt and black pepper. Stir and heat through, about 5 minutes. Add in the chopped cilantro and remove from heat.
3. Remove the rice mixture from the oven. Unwrap the warm tortillas and place one tortilla on a warmed plate. Spoon about 1/6 of the rice mixture, 1/6 of the vegetable/tofu mixture, and 2 to 3 slices of avocado across the center of the tortilla. Fold in the ends to cover the filling about 2 inches on each end, and roll/wrap the tortilla to form the burrito. Repeat for the other 5 tortillas. Serve at once, with a fresh green salad on the side. Offer salsa, light sour cream, and remaining lime wedges as garnishes.