Categories: dinner, mexican, vegan

Ingredients

• 1 cup short-grain brown rice
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, cut into matchsticks
• 1 red bell pepper, seeded, cut into matchsticks
• 1 large poblano pepper, seeded, cut into matchsticks
• Salt and freshly ground black pepper to taste
• 1 (15-ounce) can black beans, rinsed, drained
• 1 large ripe, soft mango, peeled, diced
• 1 jalapeno, minced
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 1 clove garlic, crushed
• 1 teaspoon ground coriander
• Pinch of cayenne
• 6 vegan whole grain tortillas, warmed
• 1/4 to 1/3 cup finely chopped fresh cilantro

Directions

1. In a medium saucepan over high heat, combine rice and broth. Bring to a boil, cover pan, reduce heat and simmer for 40 minutes or until liquid is absorbed and rice is tender.

2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrots, and peppers. Cook, stirring often, until vegetables are softened and lightly browned.

3. Stir in black beans and set aside.

4. In a food processor, combine mango, jalapeno, vinegar, sugar, garlic, coriander, and cayenne. Puree ingredients and transfer to a small saucepan.

5. Place mango sauce over medium heat and simmer for 5 minutes. Season with salt and pepper.

6. Stir rice into black bean mixture. Lay tortillas on the counter and fill with black bean mixture.

7. Drizzle with sauce and sprinkle with cilantro.

8. Roll tortillas burrito-style and serve.

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