UNBEATABLE BURRITOS

INGREDIENTS

Ingredients are also listed in the recipe itself

• Two 15oz. cans of black beans

• Two tablespoons of taco seasoning

• Two large handfuls of spinach

• Any additional veggies you'd like to add (kale, tomatoes, zucchini, etc.)

• One 15oz. can of corn

• Four large flour tortillas

• 2 tablespoons of vegan mayo

• One half cup of medium salsa

Optional

• 2-4 slices of vegan cheddar cheese, avocado or guacamole

RECIPE - SERVES 4

1. Drain and rinse two 15oz. cans of black beans and heat in a skillet with a dash of olive oil over medium heat.

2. Add two tablespoons of taco seasoning, two tablespoons of medium salsa, and salt to taste (at least 1-2 teaspoons of salt).

3. Adding two generous handfuls of spinach (you can never add too much) and any other chopped veggies you may want to add, as well as one 15oz. can of rinsed corn. Stir frequently.

4. While the beans and veggies cook, lay your flour tortillas out and spread about a teaspoon of vegan mayo on to one side of each tortilla (or more mayo if you'd like), add a tablespoon or more of medium salsa on top of the mayo. If you're adding cheese, add it now.

5. Once your beans and veggies are warmed through and cooked until the spinach wilts, add a generous helping of the bean mixture onto each tortilla. Make sure you add the beans right on top of the salsa–so everything should be only on one side of the tortilla, which will make it easier to roll up.

6. Fold the sides of your tortilla in, and flip over the side full of the mixture first so that you're trapping it inside the tortilla. Continue to fold in the sides and flip the filling section until you form a burrito.

7. Add the burrito back to the pan that you cooked the beans in over medium heat. Cook for about 2 minutes on either side or until a golden-brown crust forms on the outside of the burrito.

8. Serve with any additional toppings you'd like and enjoy!