Vegan Bean and Rice Burritos

2 Cups Cooked Rice (I used white for this, but brown would also be great)

1 Can Kidney Beans, Drained & Washed

1 Can Pinto Beans, Drained & Washed

1 Large Onion, Chopped

1 Large Bell Pepper, Chopped

2 – 3 Cloves Garlic, Minced

2 Packets Reduced Sodium Taco Seasoning

1 TBSP Canola Oil

I originally posted this on http://thewannabeveggie.com/2013/07/20/the-lazy-vegetarian-vegan-two-bean-and-rice-tacos/. You can go there for the vegan mayo I used with this. But salsa or guacamole would work wonderfully, too.

While the rice is cooking, put a skillet on the stove on medium and heat the oil. Pop in the onions and garlic and saute for about two minutes.

Add in the peppers and cook the lot until the onions are transparent and the peppers are to your liking.

Add in the beans and warm, then put in the ONE packet of the taco seasoning. Slowly add in water until it reaches the consistency you like.

Once the rice is done and the rest is cooked through, dump it in with the rice and add in the other packet of taco seasoning. Stir in a bit of water at a time until it reaches the desired spice consistency.

Serve in tortillas, in shells or with tortilla chips.

Serving Size: Makes anywhere from 12 - 15 burritos, depending on how much filling used.

Number of Servings: 12

Recipe submitted by SparkPeople user LOSINIT87.