Rice and Bean Burritos

Ingredients:

·       1 cup cashew cheese or any soft non-dairy based cheese, divided, optional

·       10 pieces corn or flour tortillas, about 7” in diameter each

·       1 tsp. garlic, minced

·       1 tsp. sweet paprika powder

·       2 tsp. coconut vinegar

·       2 tsp. fresh jalapeno pepper, deseeded, minced

·       ½ cup fresh tomatoes, deseeded, diced

·       ⅛ cup fresh cilantro, roughly chopped

·       1 8 oz. can chickpeas, rinsed, drained

·       2 cups Homemade Fried Vegetable Broth, Unsalted

·       1 cup uncooked short-grain brown or white rice, rinsed, drained

·       1 15 oz. can cannellini beans, rinsed, drained

·       1 15 oz. can whole corn kernels

·       1 28 oz. can peeled and diced tomatoes

·       ¼ tsp. oregano powder

·       ¼ tsp. red pepper flakes

·       ½ tsp. kosher salt, add more if desired

·       ¼ tsp. cayenne powder

Directions:

  1.  Pour filling ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 4 hours. Secure lid.

  3. After the cooking cycle, fork through to loosen grains. Taste. Adjust seasoning if needed. Divide into 10 equal portions.

  4. To assemble burritos: spread a small amount of cashew cheese on the tortilla, if using. Spoon over one portion of rice and bean filling in the middle.

  5. Fold one end of the tortilla so that filling doesn’t spill out. Roll burrito tightly. Serve immediately.

 

Matthew Revich