Vegan Burritos by Rowena

Beans (black or Kidney)
Pasta sauce or salsa
Veggies (steamed or sauteed)
Cooked rice
Whole whgeat tortillas

* Cook lots of beans. They're time consuming and extras can always be made into patties, soups etc.

Preparing the beans:
Pour desired amount of beans into a ceramic or glass bowl. Do NOT use stainless steel. Cover with water, pous 2 to 3 extra inches. Add 2-3 tsp whey, apple cider vinegar, or lemon juice. Stir and place in a warm place (i.e. the oven with the light on) vor 5 to 7 hours. Do not leave for more than 3. Rinse well. Place a pot with the same volume of water and bring to a boil with the lid off. When it boils, skim off any foam that forms. Cover and let simmer until cooked. The time will vary depending on how long the beans were soaked, but should be 1.5 to 3 hours. When the beans give easily when squished between your fingers, they're done. Rinse again.

Assembling burritos:
Depending on taste and strictness, there are many ways to do this. The beans may be used as is, with a liuttle extra salt and spice (cumin, chili powder, garlic, etc) added, or they could be fried in butter or oil.
*Warning: if you decide to fry the beans, be aware that this method requires a lot of oil. If you try to skimp, they'll just get dry.* Warm tortillas in a pan with a little oil, or in the oven without oil. Heating them makes them more pliable, and therefor easier to rolle. Add toppings of choice. Be creative! Fold in one edge to cover toppings, turn in sides, then finish rolling.

Veggie Ideas:
Zucchini, bell peppers, carrots, bean sprouts, eggplant or....

For kids/those not fasting:
Add some grated cheese to burrito and/or sour cream for dipping.

Note: These freeze well for lunches. To freeze, place one burrito on tin foil, and roll as if you are rolling a burrito. Place all burritos in a plastic bag to prevent freezer burn.