THE CORVALLIS CARROT
Black Bean and Kale Burritos
225 g black bean mixture (black beans, kale, peppers, onions, chilies, cumin, coriander, salt, pepper, cheese- not added to vegan burritos)
1 burrito tortilla
1/4 c white rice
Equipment needed: 1 lined sheet pan, 1 pot of water
Preheat the oven to 415.
Start boiling your pot of water and preheat your oven. The bean mixture is completely cooked, you will just be putting it in the oven to reheat, you can also microwave the mixture to warm it up if you would like to skip the oven. You can shape the burritos as you are waiting for the water to boil. Lay out your tortillas and evenly distribute the filling.
Next fold in the sides to the burrito.
Fold the bottom up, over the mixture.
Fold the burrito one more time, place folded side down.
When your water begins to boil, add the rice. You do not need to measure your water, just make sure it's enough to let the rice boil freely, like you would a pasta. Boil for 10 minutes.
Place the burritos on a sheet pan and into the oven.
When the timer goes off, drain the rice, return it to the pot and cover with a lid. Let it sit for 5 minutes. After the 5 minutes, remove the burritos from the oven and plate the rice. From start to finish this dinner takes less than 20 mintues.