Burritos and MORE Burritos

I have been craving burritos A LOT lately.  I try to mix it up once in awhile with different fillings and last night I had the greatest burrito, so I had to share.

The night before I suggested to a friend to make burritos instead of going out to eat.  The sun was shining and we could sit in my front yard while eating.  Then my cat Roy could beg for food since sometimes he thinks he's a dog.  He'll actually grab for food out of your hand, especially if it has anything to do with corn.

My friend mentioned she's never actually made burritos, unless you include heating up a frozen one.  I do not.  That evening, I had a crazing for tempeh so we enjoyed burritos with tempeh, great northern beans, pinto beans, green chilies, red onion, bell peppers (green and orange), spices and nutritional yeast.  This was spread on top of a warmed tortilla with the options of toffuti sour cream, pineapple salsa (which we discovered is both of our favorite) and guacamole made from the perfect avocado.  It was delightful.

Last night I had a couple tortillas left and was making rice.  I was thinking of making something Thai, but also was thinking of burritos, once again.  What won me over is the discovery of Mexican Chipolte Field Roast sausages.  I had to have them!  Normally I am not a black bean fan, but I decided they would pair best with this flavoring.  I also got a bell pepper, green onion, a tomato and I always have fresh garlic at home.  

The black beans I bought are Truitt Brother brand, which is Food Alliance certified.  Although this is not as good as organic, it is a certification honoring a farm's work towards sustainable agriculture and fair working conditions.  This is also a local company so it is nice to know the beans weren't grown far away.

These burritos were so good!  The sausages had the BEST flavor!  I was thoroughly impressed. Here are more details of what I did in case you want to try and duplicate.  This made the perfect amount for two medium-sized tortillas.

Mexican Chipolte Burritos

1 Tb Oil

1 Field Roast Mexican Field Roast Sausage, sliced

1/2 Green Bell Pepper, chopped

2 cloves Garlic, minced

1 small Tomato, diced

2 Green Onions, chopped

3/4 cup Black Beans

1/2 cup Brown Rice, cooked

1/2 tsp Garlic Granules

1/4 tsp Onion Granules

1/4 tsp Chili Powder

2 Tb Nutritional Yeast

Tofutti Sour Cream

2 Flour Tortillas

In a medium pan saute the sausage, bell pepper and garlic in the oil.  When the sausage starts to brown, add the tomato, green onions, black beans, rice and spices and heat until warm; about 5 minutes.  

Warm a tortilla either in a large pan that the tortilla fits in or fold into quarters and carefully warm it in your toaster.  This method you will want to make sure not to let it be in the toaster too long since if it starts to brown, it is harder to fold the tortilla.  

Place the desired amount of sour cream on the tortilla and place half the cooked insides on top.  Fold the burrito and enjoy!