Black Bean Breakfast Burrito

Makes 12 servings

These hearty breakfast burritos freeze well and will also keep in the fridge for several days. There is a lot of room for experimentation with this recipe, so don’t feel compelled to follow it exactly.

¹/₄ cup water
salt or tamari
Tabasco sauce
1 teaspoon olive oil
1 onion, diced
2 bell peppers (red, orange, yellow, or green), seeded and diced
1 tablespoon ground cumin
¹/₂ teaspoon crushed garlic
1 black pepper
3 cups drained canned or cooked black beans
10 button mushrooms, sliced
2 ripe tomatoes, chopped
¹/₂ cup salsa
3 cups cooked brown rice
12 whole-grain tortillas

Heat water and oil in a large saucepan or wok. When hot, add onion and sauté until limp. Add bell peppers, cumin, garlic, and black pepper, and cook and stir 2 minutes longer. Add a little more water if necessary, to prevent sticking. Stir in black beans, mushrooms, tomatoes, and salsa, and cook and stir until mushrooms are tender, about 10 minutes. Add rice and season to taste with salt or tamari and Tabasco sauce. Serve on warm tortillas, folded or rolled up to enclose filling.

Per burrito