Vegan black bean brown rice burritos

Breakfast: Scrambled eggs with mushrooms with the awesome bread

Lunch: Leek and potato soup

Dinner: Vegan black bean brown rice burritos with home-made tortilla chips and mango-chili sauce

In Toronto, people are a bit into burritos - specifically the Burrito Boyz burritos. Their veggie-soy one is brilliant, no actual human can finish their large size, and every single person under 30 in Toronto knows about the epic break up of the Brothers Burrito that ended in the splitting of the franchise. It's serious business.

But why should carnivores have all the fun? This is a great vegan recipe with the added bonus that it can stave off heart disease; brown rice can lower cholesterol and when combined with beans, it also provides an usually whole protein. Eat this for breakfast for optimum health effects!

You'll need:
(Feeds 2)

1/2 tin black beans, drained
1 small red onion, diced
1 large orange pepper, diced
1 tsp paprika
1/2 tsp coriander, ground
1 tbsp soy sauce
sunflower oil

flour tortillas
guacamole
1 cup brown rice, cooked
spinach
chili-mango sauce

Method:

Fry the onion and pepper in the oil til they're browning
Add the black beans and fry for 5 mins
Add the paprika, coriander and soy sauce and cook for 10 more minutes
Take a tortilla and spread guacamole on the middle section
Stack layers of rice, bean mix and spinach, then wrap the burrito
Add hot sauce if you can handle it!
Dip into chili-mango sauce and enjoy!

These are also really nice cold the day after. If you wrap them in tinfoil they stay all wrapped up nice, like a happy little sausage roll. The chili-mango sauce recipe will be posted up here in the next few days - but if you're in Sydney and you can't wait til then, hit Guzman y Gomez. They have it!

You could throw some garlic into the bean mix if you like, but the guacamole I was using was fairly garlic-y so I left it out this time, so as to not create an atmosphere of breath in my surrounding area.

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