1 cup coconut milk
1 cup water
1 cup brown rice
1 tablespoon curry powder
cayenne pepper, to taste
1 (12 ounce) can refried beans
3 cloves garlic, minced, divided
1/4 cup corn kernels, optional
3 to 4 heaping tablespoons vegan cream cheese, optional (I use Tofutti)
salsa, to taste
1/2 red onion, diced
4 large tortilla wraps
1 small plum tomato
2 green onions, sliced
1. Bring coconut milk and water to a boil. Add rice, and simmer for 45 minutes or until cooked. Add curry and cayenne.
2. When the rice is close to being finished, warm refried beans over medium-low heat with 1 clove garlic, corn kernels and vegan cream cheese, if using. Reduce heat as necessary until warmed.
3. Preheat oven to 250 degrees Fahrenheit. Slightly mash avocado with remaining garlic and salsa. Spread on tortillas, then add red onion. Mix rice and bean mixture together, then pile equal amounts on each tortilla. Top with slices of tomato and green onion.
4. Roll into burrito form and place on a cookie sheet in the oven. Warm them up for 4 to 8 minutes, until nicely warmed and tortilla is soft (not too long or it will get crunchy.)
When it comes to choosing coconut milk, never get the 'light' versions. All it means is that there is added water, something you can do at home (essentially giving you 'extra' coconut milk).
Source of recipe: I wrote this recipe.