Veg*n Bean and Rice Burritos

Arborio Rice (Risotto Rice), Uncooked, 1 cup
Water, 2 cups (8 fl oz)
1 medium onion, chopped coarsely
1 cup mushrooms, chopped coarsely
1 Italian tomato, diced
Nutritional Yeast, 3 Tbsp
Chili powder, 3 tbsp
Pepper, black, 1 tbsp
Sea Salt, 1 tsp
Garlic, 2 tsp
Olive Oil, 1 tbsp
Basil, dry, 2 tbsp
Flour Tortillas, 6, (approx 8" dia)

If you're watching sodium intake, scrap the salt and add lime juice instead.

Oil a heavy skillet and heat over medium heat. When oil is hot, add the chopped onions. Saute until just a little soft. Add the chopped mushrooms. Saute a minute or two more, and add the rice. Heat until fragrant; add pepper, salt, chili, basil, garlic and diced tomato. Mix well, and add ALL the water. Raise heat to high and allow rice to come to a boil. Cover, turn heat to low, and simmer until done...about 20 minutes (less for firmer rice, longer for creamier rice.) Add drained beans, and nutritional yeast, and mix well. Divide into six tortillas ( you'll be at roughly 5oz each.) Roll and eat, or freeze.









Serving Size: 6 burritos