1 cup instant brown rice
1-2 tablespoons cumin seeds
1-2 tablespoons chili powder
oregano, to taste
oil, as needed
4-6 large cloves garlic
1 large onion, diced
1 medium-large green bell pepper, diced
1 bunch fresh cilantro or parsley, chopped
1/2 cup prepared salsa
1 can (4 ounces) chopped green chiles or 1/4 cup pickled jalapeño slices
1 can (15 ounces) black beans, drained and rinsed
salt and pepper, to taste
10 flour tortillas
8 ounces vegan cheese, shredded
1/2 head lettuce, shredded
1. Cook rice according to package directions. In a medium-large skillet, toast cumin seeds and chili powder over high heat tossing or stirring constantly to prevent burning, until fragrant and lightly toasted (about 1-2 minutes). Remove to small dish and set aside; add oregano.
2. In same skillet, heat a few tablespoons olive or canola oil. When hot, add garlic, onions, and peppers and fry 2-3 minutes over medium heat. Be careful not to burn garlic and onions. They should retain their crunch.
3. Add cilantro, salsa, chiles/jalapeños, hot cooked rice, drained beans and reserved spices to skillet and heat through. Taste and adjust seasoning. Add salt and pepper, to taste.
4. Gently warm flour tortillas in oven according to package directions. Do not overheat or they will dry out, making folding impossible. Spoon a bit of the bean and rice mixture on each tortilla and top with cheese and lettuce. Fold burrito style and serve.