Italian Rice and Black Bean Burritos

So last time I cooked with beans and rice I made Mexican Pizzettes with Teff Tortilla Crust. Today I'm going to show you how I used basically the same ingredients to spin into an incredible Italian-style burrito.

"Wait, Sass, let me get this straight. First you used MEXICAN flavors to make a tortilla PIZZA, and now you're using ITALIAN flavors to make a BURRITO!?!"

I know, right?! MAN, I am just living on the edge over here, People!    ;)

But seriously, it shows there are no rules in your own kitchen. Do what makes you happy. If I feel like having a burrito made with an Italian flare, well dammit I'm going to do it!

Now, where were we?

Oh, yes, the basic ingredients for the Pizzettes were brown rice, black beans, orange peppers, and collard greens, all mixed with some Mexican flavors such as salsa and guacamole.

So today I'm using the same BASE ingredients but adding flavors like marinara, balsamic vinegar, and basil leaves.

Just to show you how to mix it up and have some fun. YEE-HAW!    :)

Here's the recipe:

Vegan Italian Rice and Black Bean Burritos

Serves 2

1/3 cup chopped onion
1/2 cup chopped orange pepper (or your fave color)
2 Tablespoons chopped jalapeno
1 cup cooked brown rice, or your fave rice mix
1 1/2 cups cooked black beans
5-6 collard green leaves, stems removed, coarsely chopped (about 1 1/2 cups)
Bean juice or water
2 Tablespoons diced pimentos
1 green olive (I like the kind stuffed with red pepper, but use your fave)
4 basil leaves, chiffonade (or chop)
1/4 cup marinara
2-3 Tablespoons balsamic vinegar
1/4 teaspoon garlic powder
1-2 Tablespoons coconut nectar, or maple syrup
1/8 - 1/4 cup nutritional yeast, or non-dairy parmesan
Sea salt and freshly ground black pepper, to taste
2 tortillas, any kind you like (I used Teff tortillas by the incredible La Tortilla Factory)

TOP WITH:
Marinara
Non-dairy parmesan, or nutritional yeast

Heat a large pan (with a cover) over medium heat. When warm, swipe with extra-virgin olive oil. Add onion, orange pepper, and jalapeno. When onion turns translucent, add pre-cooked brown rice (or rice mix), pre-cooked black beans, collard greens, and about 1/4 cup bean water or plain water (to steam). Stir. Cover pan and heat until collards are softened, about 7 minutes or so.

Remove lid, stir, add a little more water if you need to in order to keep mixture moist and yummy. Add pimentos. green olive, basil leaves, marinara, balsamic, garlic powder, coconut nectar (or maple syrup), nutritional yeast, and salt & pepper to taste. Stir to combine.

When mixture is warm, add tortillas to the pan, cover, and turn off heat. Let tortillas warm and soften for about 3-4 minutes. Plate tortillas. Cover one-half of one tortilla with half of the beans/rice the mixture, and roll tightly. Repeat with the other tortilla. Top with dollops of marinara and sprinkle with parmesan. Delizioso!