Mexicali Black Bean and Rice Burrito and the end of the Labor Day Weekend 2011

Wow, what a wild weekend. After 3 days of constant rain, there is finally sunshine. Tropical Storm Lee is finally past us and moving its way Northeast. Our pool filled to almost overflowing and I was concerned it would start overflowing into the house, but we were saved from that disaster.

I made these for burritos for lunch today and they were a real hit.

Mexicali Black Bean and Rice Burrito

Black Bean
Mixture:

1 Tablespoon olive oil

1 can black beans, rinsed and drained

1 med. Onion

1/3 red pepper, diced

1 Anaheim pepper, diced

3 cloves garlic minced

1 Tablespoon chili powder

2 teaspoons cumin

1 Tablespoon brown sugar

1 can (14 oz) fire roasted tomatoes

½ cup water

3 cups cooked rice

1 large flour tortilla burrito size

1 slice vegan American cheese

Vegan sour cream for dipping

In a large saucepan over med high heat, add oil. Add
onion, peppers, and garlic, sauté until translucent about 3 minutes. Add chili
powder, cumin, brown sugar—cook chili powder for 1 minute to take the pantry
taste off of the spice.  Add tomatoes,
beans and water, simmer 10 minutes.

Heat up your grill pan to 450 degrees.

Assemble the burrito in this order:

Layer cheese on the first third

Layer beans next

Layer rice next

Fold and roll into the burrito shape

Place burrito back onto the grill and then grill for 2
minutes

Cut on the diagonal and serve with vegan sour cream.

Enjoy it is wonderful:)