Rice & Black Bean Burrito

Wrapping stuff in a tortilla is always a great idea. It looks better, it tastes better and it makes it easier to sneak ingredients in that the kids might not be so keen to try if they are visible. Well, until they start unwrapping or begin to eat from the bottom…

* 2 dl rice, basmati or other
* 2 tsp vegetable stock powder
* 1 onion
* 2 cloves of garlic
‘ 2 tsp cooking oil
* 1 tbsp ground cumin
* 1 tbsp dried oregano
* 1 tsp paprika
* ca 200 g crushed tomatoes (half a tin/packet)
* 400 g black beans, rinsed and drained
* 1 dl corn kernels

For serving:
wheat tortillas, lettuce, avocakdo, pickled red onions, hummus or plant sour cream, sriracha sauce, coriander, mint and cashew parmesan

Boil the rice in vegetable stock as instructed on the package.
Finely chop onion and garlic. Fry on medium heat in cooking oil. Add spices and turn the heat up. Add black beans and lightly crush about half of them with a spatula and fry for a couple of minutes.
Add rice, crushed tomatoes and corn kernels to the pan. Mix well. Season with salt and pepper.
Quickly toast the tortillas in a dry pan. Serve immediately. Put lettuce on the tortillas, then add rice and bean mix, avocado, hummus or sour cream, a drizzle of sriracha depending on how spicy you like it, then fresh herbs and cashew parmesan. (Natural cashews mixed with nutritional yeast and salt.)