Smothered Vegan Rice & Bean Burritos

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• cooking oil
  2 tbsp
• cumin
  1 tsp
• flour tortillas
  4 unit
• garlic
  2 cloves
• hot sauce
  1 tbsp
• jasmine rice
  1 c
• lime
  1 unit
• mild red enchilada sauce
  1 c
• salt
  1 tsp
• scallions
  2 unit
• tomato
  1 unit
• vegan mayonnaise
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

• small pot
• large pan
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water, ½ cup mild red enchilada sauce , ½ tsp salt , and a drizzle of cooking oil . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, mild red enchilada sauce: 1 c, salt: 1 tsp, cooking oil: 2 tbsp
2. 

   2

   While rice cooks, wash and dry produce. Dice tomato and mix with chopped scallions and a squeeze of lime for pico de gallo. Whisk vegan mayonnaise with lime juice for lime mayo.

   tomato: 1 unit, scallions: 2 unit, lime: 1 unit, vegan mayonnaise: 2 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add zucchini and garlic ; cook, stirring occasionally, until zucchini is browned and softened ⏱️ 3 minutes . Season with salt and black pepper .

   zucchini: 1 unit, garlic: 2 cloves, black pepper: 1 tsp
4. 

   4

   Heat a drizzle of cooking oil in the same large pan over medium-high heat. Add black beans and their liquid, ½ tsp cumin , and ½ tsp salt. Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced ⏱️ 2 minutes . Taste and season with salt and black pepper if desired.

   black beans: 15 oz, cumin: 1 tsp
5. 

   5

   Wrap flour tortillas in damp paper towels. Microwave until pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
6. 

   6

   Place remaining mild red enchilada sauce in a small bowl and cover with plastic wrap. Microwave until warmed through ⏱️ 60 seconds .
7. 

   7

   Divide burritos between shallow bowls. Top with mild red enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much hot sauce as you like.

   hot sauce: 1 tbsp