Chipotle Style Bean Burrito

• 1 cup cabbage
• 1 tablespoon tomato paste
• 1/2 cup crushed tomatoes
• 1⁄2 tablespoon oregano
• 1⁄2 tablespoon smoked paprika
• 1⁄3 teaspoon asafoetida
• 1 teaspoon cumin powder
• 1 1⁄2 teaspoon salt
• 1⁄2 cup bell peppers
• 1 can black beans
• 1 can pinto beans
• 4 burrito size tortillas 
• 1⁄2 cup pickled jalapeños
• 1 cup brown rice (cooked)
• 1 cup lettuce (shredded)
• 1 cup vegan shredded cheese
• 1⁄2 cup vegan sour cream 
• 1/2 cup guacamole

1. Prepare the burrito bean filling. Add oil to a pan and heat. Add in cabbage and sauté for 5 minutes till they soften and turn slightly translucent.

2. Add in the tomato paste and sauté for 1 minute then add in crushed tomatoes, cumin, oregano, asafetida, and salt and saute on low heat for 5 minutes.

3. In a bowl or food processor, mash the pinto and black beans, then add to the pan with the cabbage and saute until everything is combined.
4. Assemble the burrito. In a large pan, warm up the tortilla, then place onto prep plate or cutting board. Add a layer of the beans, then top with pickled jalapeños, brown rice, lettuce, cheese, sour cream, and guacamole. Fold the burrito, tucking as your fold, and then place back onto the pan. Pan fry until golden brown.
5. To serve, cut in half and with additional toppings of choice.
6. ♡ Say a prayer of gratitude, serve with love, and eat with joy.