Bean Burritos

Everything should be fine diced!
1 onion
4-5 cloves garlic
1 or more small chili (or less if you don’t like spice)
1 carrot
1/2 - 3/4 red pepper (any color will do)
1 can black beans (or any mixture of black, red kidney, white kidney, fava, romano)

Over medium heat in olive oil cook the onion, garlic and chili.
Add the carrot, then the pepper.
Add salt and pepper
When everything is well sauteed, add the beans (drained and rinsed)
Mash everything together with a fork and add:

1/4 cup of tomato sauce (or pureed tomatoes)
Chili powder - you can use lots!
Paprika - a bit
Cayenne pepper - a bit
Cumin - a bit
Turmeric - just a bit
Salt and Pepper

Mix everything well until it becomes thick and paste-like.

Serve in a warmed tortilla shell with mexican rice, homemade salsa, lettuce, cilantro (optional) and sour supreme (vegan sour cream - also optional but really tasty!)
Best if the tortilla is grilled!
You can also serve as sides outside your burrito:
Mexican rice, corn salsa, lettuce with homemade salsa, and a tomato sauce if you feel like making one.
See below for Mexican Rice and Corn Salsa recipes

Mexican Rice

put in a pot:
1 small chili - fine diced
2 tsp olive oil
1 1/2 cups tomato juice
1/2 cup water
juice of 1 lime
Bring to a boil and stir in:

1 1/2 cups basmati rice
Lower heat to min and simmer, covered for 20 mins.
When done take off heat still covered and let sit for 10 mins.
Fluff with a fork when done.


Corn Salsa

Everything should be finely chopped
Place in a small bowl:

2 cups corn
1/2 small red onion
1/4 cup cucumber
1/2 small red pepper
juice of 1 lime
1 1/2 Tbsp cilantro
salt and pepper
Mix well
Serve!


Homemade Salsa

Mix everything together in a bowl:

As much diced tomato as you want
red onion
lime juice
1/2 chili (optional)
chopped cilantro
salt and pepper

Randy's recipe