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Black Bean Chili Burritos




Source of Recipe


Modern Manna


List of Ingredients




1 large onion, chopped
2 cups dry black beans
1 large bell pepper
3 cloves garlic, minced
1/3 cup cilantro, chopped
1 teaspoon chili powder
2 teaspoons cumin
2 15-ounce cans Mexican stewed tomatoes or 3 1/2 cups fresh tomatoes
1 tablespoon honey (or alternative vegan sweetener of choice)
1 teaspoon sea salt
Soya Kaas Cheese
Tempeh, cubed (optional; if gluten-free use soy tempeh w/o grains added)
cooked brown rice
olives
tortillas (use corn if gluten-free)

Recipe



Soak beans overnight. The next morning change water and cook beans with sea
salt until tender, about 2 hours. Drain water from beans. Sauté onion and
bell pepper, honey (or alternative sweetener) and seasonings. Add tomatoes
and cilantro. Mash down tomatoes. Add beans and mash down. (Potato masher
works well.) Fill tortillas with chili, Soya Kaas Cheese, tempeh, and rice.
Eat as is, or top with salsa, shredded lettuce, soy sour cream, guacamole,
soy cheese, and olives. Also tastes great as a dip with tortilla chips, or
in taco salad.