Black Bean Burritos


Makes 4 portions

4 ancient grain tortillas
2 C rice, cooked
1 C dry black beans, cooked (or 1 14 oz can)
1 small onion, minced
1 head of garlic, minced
1 T coconut oil
1 sweet pepper, cubed
1 T cumin
1 T chili powder
1 bunch parsley
Yogurt, for serving


1 C cherry tomato, halved
1 clove garlic, chopped
1 T olive oil
Pinch of salt


prep 10 mins + Cook 20 mins

Start with cooked & rinsed black beans.
Add garlic, onion & coconut oil to a large pot over medium-high heat. Stir until fragrant.
Add sweet pepper, cumin, chili powder & black beans, then give it a good stir.
After about 2-3 minutes, add enough water to barely cover the black beans, cover and lower to a simmer.
Your goal is to get the black beans partially mushy, so keep adding a little water and cooking them down until they fall apart. Takes about 15 minutes.
While they cook, get your rice going.
Taste the beans, if they are a little bland, add a little more cumin & salt to bring out their flavor.
Once your rice & beans are cooked, it's time to throw together a quick homemade salsa. 
Add your cherry tomato, garlic, olive oil & salt to a blender and pulse a few times.
Let it sit while your get your parsley, yogurt (if using) & tortilla ready.
To serve, layer on rice, beans, salsa & toppings!