I’m still on vacation, so today I’ll post a recipe I made up over a year ago.I love these. I make a big batch, let them cool completely, wrap them each in plastic wrap (you could also use paper towels), and then freeze them in a large sealable container such as a gallon size ziploc bag. Whenever I want a healthy lunch or dinner, I just heat them up in a skillet with a little olive oil, and serve them with the guacamole. I never even miss the meat or cheese.

Vegan Burritos

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/2 teaspoon salt
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 3/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander seed
  • 1 14 ounce (400g) can black beans (drained)
  • 1 14 ounce (400g) can refried beans
  • 1 14 ounce (400g) can diced fire roasted tomatoes
  • 1 1/2 cups (260g) cooked brown basmati rice
  • 12 small whole wheat tortillas

1. In a large skillet, saute the onion with the salt over medium low heat for about five minutes, then add the pepper and cook for 10 minutes more. Add the garlic, and cook for 2 minutes.
2. Stir in all the spices, and cook until fragrant, about 1 minute.
3. Incorporate the beans and tomatoes and allow to simmer until most of the liquid has evaporated, about 10-15 minutes. Turn off heat and allow to cool.
4. Spoon a little over a 1/2 cup of the bean mixture onto each tortilla along with about 2 tablespoons of rice. Fold into burritos and cover each tightly with plastic wrap. Freeze.
5. When ready to serve, place the burrito on a 1/2 teaspoon of olive oil in a skillet. Brown over medium heat. Reduce heat to low, cover, and let heat through, about 15 minutes. Serve with guacamole.


  • 1 Hass Avacado, diced
  • 2 tablespoons chopped cilantro
  • 1 tablespoons diced tomato
  • 1/4 teaspoon cayenne pepper
  • juice of 1/2 lime
  • salt and pepper to taste

1. Mix together with a fork, mashing some of the pieces of avacado. Serve.

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