Black Bean Chili Burritos

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Black Bean Chili Burritos

Source: Modern Manna

 

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)

 

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.

 

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