Smothered Vegan Rice & Bean Burritos

🥘 Ingredients

• black beans
  2 unit
• black pepper
• cooking oil
  1 tbsp
• cumin
  1 tsp
• flour tortillas
  4 unit
• garlic
  2 clove
• hot sauce
  2 tsp
• jasmine rice
  1.5 c
• lime
  4 unit
• mild red enchilada sauce
  20 oz
• salt
  2.667 tbsp
• scallions
  4 unit
• tomato
  2 unit
• vegan mayonnaise
  4 tbsp
• zucchini
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan
• plate
• small bowl
• small microwave-safe bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water, mild red enchilada sauce , salt , and a drizzle of cooking oil . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat for at least 5 minutes. (You'll use the rice in Step 5.)

   jasmine rice: 1.5 c, mild red enchilada sauce: 20 oz, salt: 2.667 tbsp, cooking oil: 1 tbsp
2. 

   2

   While rice cooks, wash and dry produce. Quarter lime . Trim and thinly slice scallions , separating whites from greens; mince whites. Finely dice tomato . Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic . In a small bowl , whisk together vegan mayonnaise and juice from two lime wedges (four wedges for 4 servings). In a separate small bowl , combine scallion whites, tomato, juice from two lime wedges (four wedges for 4), and a pinch of salt and black pepper .

   lime: 4 unit, scallions: 4 unit, tomato: 2 unit, zucchini: 2 unit, garlic: 2 clove, vegan mayonnaise: 4 tbsp, black pepper
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper. Turn off heat; transfer to a plate . Wipe out pan.
4. 

   4

   Heat a drizzle of oil in pan used for zucchini over medium-high heat. Add black beans and their liquid, half the cumin , and ½ tsp salt (all the cumin and 1 tsp salt for 4 servings). Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, 2-3 minutes. Taste and season with salt and pepper if desired. Turn off heat; transfer to a third small bowl . Wash out pan.

   black beans: 2 unit, cumin: 1 tsp
5. 

   5

   Wrap flour tortillas in damp paper towels. Microwave until pliable, ⏱️ 30 seconds . Lay tortillas on a clean work surface and place ⅓ cup rice in a line on the bottom third of each tortilla. Top with ⅓ cup beans, 1 TBSP pico de gallo (draining first), and as much zucchini as you like. TIP: Save leftover rice, beans, and zucchini for serving. Fold bottom of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. Heat a drizzle of oil in pan used for beans over medium heat. Add burritos, seam sides down; cook until lightly browned and crispy, 1-2 minutes per side (be sure to flip carefully to keep all that deliciousness intact!).

   flour tortillas: 4 unit
6. 

   6

   Place remaining enchilada sauce in a fourth small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.
7. 

   7

   Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first), and as much hot sauce as you like. Serve with remaining rice, remaining beans, remaining zucchini, and remaining lime wedges on the side.

   hot sauce: 2 tsp