Saturday, December 15, 2007

Easy Burritos

We went to a movie this afternoon (I am Legend) which meant that we didn't get home to start cooking dinner until about 6:30. Luckily we'd planned ahead and had burrito fixings. Before we went to the movie we put brown rice in the rice cooker so it was ready when we got back. I like to use a 12" whole wheat soft lavash roll-up instead of a tortilla for this because they are soft and larger which makes it a lot easier to roll up without any heating of the tortillas. They taste identical. We had dinner ready in under 30 minutes. I didn't take a picture, sorry.

Serves 4

4 large whole wheat lavash or whole wheat tortillas
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 can pinto beans or black beans, rinsed and drained
baked tofu or seitan, cubed
brown rice, cooked
guacamole (we buy the Whole Foods premade guac in the produce section)
salt to taste
chili powder
1 tbsp olive oil

Heat olive oil in a non-stick skillet on med-high. Add peppers and onions and cook till soft and lightly browned. Add salt and chili powder to taste (I used 1/4 to 1/2 tsp chili powder - just enough for a little flavor). Cook for about a minute. Add the beans and the tofu and cook, stirring occasionally, until warm. Add a tablespoon of water to deglaze if things start to stick to the pan.

To assemble, place a tortilla on a plate. Add some brown rice, guacamole, salsa, and some bean mixture. Fold in both ends and roll up.

Serve with chips and salsa and a salad.

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