Smothered Vegan Burritos

Enchilada Sauce:  1 ½ cups tomato sauce  1 teaspoon chili powder  1 teaspoon cumin  1 teaspoon garlic powder  1 teaspoon onion powder  1 teaspoon Mexican oregano  ½ cup low sodium vegetable broth

Burritos:   1 cup cooked rice   1 cup spicy black beans or regular black beans  ½ cup chopped red pepper  Salt and pepper  3 gluten free tortillas   ½ cup vegan cheddar cheese, grated

Toppings (optional):   Creamy Avocado Green Sauce  Chopped tomatoes  Chopped kalamata olives  Pickled Peppers and Onions

Enchilada Sauce: Combine all ingredients in a pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.

Burritos: Mix rice, black beans, and red pepper. Add salt and pepper as needed.

Place ⅓ of rice and bean mixture on a tortilla. Fold over sides of tortillas and roll away from you making a tight burrito. Repeat with the other two tortillas.

Pour about ½ cup of enchilada sauce into a baking dish. Place burritos in dish. Pour the rest of the sauce over the top. Sprinkle grated vegan cheddar over the top. Bake at 350° for 10 minutes.

Garnish with chopped tomatoes, kalamata olives, and pickled peppers and onions.

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