1/2 medium yellow onion, chopped
2 garlic cloves, minced
1 (12 ounce) package veggie soy crumbles (I used Yves Veggie Ground Round)
or 1 cup TVP + 2 tablespoons water, slightly softened in the microwave
or 4 veggie burgers, crumbled
1 tablespoon chili powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried oregano
1/2 (19 ounce) can kidney beans, rinsed and drained
1 cup cooked rice
2 teaspoons all-purpose flour
1/3 cup veggie broth
1/4 cup canned crushed tomatoes
4-5 wraps or tortillas
1. In an oiled saucepan over medium heat, saute onion, garlic and veggie beef until heated through.
2. Add spices and stir-fry until onions are translucent. Add beans, rice, flour, broth and tomatoes.
3. Cook until the water has reduced and mixture has thickened. Spread over wraps and wrap into burritos.
Enjoy with or without other burrito fillings; this is meant to be the rice, beans and meat of the burrito.
Source of recipe: I came up with this when I was far too lazy to make refried beans, meat, and rice fillings separately.