Daily Vegan Lunch for 20 August, 2013: Carrot & Black Bean Burrito

vegan carrot and black bean burrito

For one burrito


1.5 cups cooked black beans, rinsed and drained if from a can
1 teaspoon taco seasoning (generic blend of cumin, onion, and chili powder)

1/2 carrot, shredded or julienned
2 tablespoons water
1 tablespoon vegan sour cream (optional)
1/2 an onion
1 teaspoon oil

1 large tortilla


Sprinkle taco seasoning over beans. Fork smash the black beans in a bowl and stir until the taco seasoning is evenly distributed. In a separate small bowl, put carrot shreds in water and microwave them for 1 minute and drain. Alternately, you can leave them raw.

In a small pan, cook onions in oil on medium-high heat until they begin to go translucent.

Microwave tortilla for 20 seconds to soften it. Put smashed beans, drained carrot, vegan sour cream, and onion in the middle of the tortilla, wrap & eat.

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