Vegetarian Black Bean and Black Rice Burrito

I haven't been doing as much cooking lately because I've been recovering from shingles, but now I'm back to it. This is based on the bean and rice burritos at Mexican restaurants but a little healthier. I use organic einkorn flour, black beans, and black rice, all healthier than the ingredients you would typically see a bean burrito in a restaurant made out of. Aldi sells a nice organic Mexican cheese blend and for the sauce I just used a basic jalapeno sauce I had. You can use pre-made vegetable broth/stock for this recipe, or do what I did and go to an Asian market, buy some shiitake mushrooms, and toss them in a pressure cooker with water. I find the umami-rich mushroom broth is a great substitute for chicken, beef, and vegetable broth and it's much cheaper than buying pre-made broth. Accuracy is important in the recipe so I recommend weighing everything in grams especially for the tortillas and rice.

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Ingredients:

• Tortilla:
  • 45 g (about ⅓ cup) einkorn flour
  • 30 g (2 tbsp) kefir
• Rice:
  • 45 g (¼ cup) dried black rice
  • 85 g (⅓ cup) vegetable or mushroom broth
  • ⅛ tsp salt
• Refried beans:
  • 35 g (¼ cup) dried black beans
  • ½ tbsp (7 g) avocado oil, olive oil, or butter
  • ½ small garlic clove, minced (or pinch of garlic powder)
  • Pinch of cumin
  • Pinch of smoked paprika
  • Salt to taste (about ⅛ tsp)
  • Several tbsp of vegetable or mushroom broth, as needed
• Toppings & assembly:
  • Diced onion (about 3 tbsp)
  • 30g (1 oz) Mexican cheese blend, shredded
  • Taco sauce or thick mild hot sauce
  • Fresh cilantro, chopped

Instructions:

• Make the tortilla:
  • Mix einkorn flour with kefir to form a dough. Knead for a couple minutes.
  • Roll out into a 12-inch circle with a rolling pin on a lightly floured surface.
  • Cook in a 12-inch skillet over medium heat, 1–2 minutes per side until lightly browned. Wrap in a damp towel, and store in a 175 degree oven or warm area.
• Prepare the beans and rice:
  • Pressure cook black beans in several cups of water for 40 minutes. Release steam vent, strain, and set aside
  • Pressure cook black rice with mushroom or vegetable broth for 25 minutes and allow the pressure to release naturally.
• Make refried black beans:
  • Heat oil or butter in a small skillet over medium heat.
  • Add garlic; sauté about 30 sec.
  • Add cooked black beans and mash the beans and thin out with the broth
  • Stir in cumin or smoked paprika, season with salt.
• Assemble the burrito:
  • Layer refried black beans, black rice, and diced onions onto the tortilla.
  • Roll up tightly and place seam-side down on a baking-safe dish.
  • Top with shredded Mexican cheese blend.
• Melt the cheese:
  • Bake at 400°F (205°C) for 4 minutes, until the cheese is melted and bubbly.
• Finish and serve:
  • Drizzle generously with taco sauce.
  • Sprinkle with fresh chopped cilantro.