Ingredients: I cut this recipe in half as it makes a ton!1 1/2 cups rice: I had leftovers in my fridge that was cooked in veggie broth
5 cloves of garlic
1/2 cup white onion, chopped
1 tsp. cumin (I added more)
7 cups mushrooms, chopped
1 red, yellow, and green peppers
Cilantro as much as you like
Chipolte pepper in adobo, chopped. Add more if you want spice.
3 heaping cups red beans
1/2 cup tomato sauce
1/4 cup nutritional yeast
1 1/2 cups corn
3 avocados, chopped
12 large tortilla wraps (I used medium)
1 can green or red enchilada sauce
In a large frying pan place the onions and garlic. Cook with a bit of water and some Better than Bouillon No chicken base. Cook until translucent.
Add the peppers and cook until tender. Add the beans, cilantro, mushrooms, tomato sauce and corn. Cook down until the water is gone.
Place rice, bean mixture and avocados in a tortilla and wrap it up and place in a non stick pan or place a tiny bit of oil on the pan. Cook for 25 minutes in a 350 degree oven.
I absolutely love Jill Mckeever's red bean recipe that she does in her Ipot (pressure cooker) You could do these on the stove as well. I'm giving you a link for that recipe. Enjoy!
https://www.youtube.com/watch?v=8JnaenEmAaA
I added more beans on top as the tortillas weren't big enough! lol
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