We LOOOOOVe Mexican cuisine and , what’s best, recipes are so easy to veganise!
Ingredients
| 1 can of 540 ml 19 oz black beans, drained |
| 1 tsp cumin |
| 1 tsp dried oregano |
| 1 tsp garlic powder |
| 1/4 teaspoon cayenne pepper |
| 1/2 tsp salt |
| 1 red pepper, grilled and sliced |
| 1 eggplant, grilled and sliced |
| 4 large tortillas,vegan |
| rice, optional ‘ cooked |
| 1 avocado, sliced |
Directions
- In a frying pan, sauté the black beans, cumin, oregano, garlic powder, cayenne pepper, salt, eggplant, red pepper, agave nectar.
2. Continue cooking over high heat until all liquid is absorbed, about 3 to 5 minutes.
3. Place 1/4 of the rice on a tortilla, add 1/4 of the black beans.
4. Garnish avocado slices, salsa, vegan mayonnaise and roll the tortilla.
5. Close each burrito by folding the two ends of the tortilla and roll to form a rectangular pocket.