Burritos with Cilantro-Lime Rice, Garbanzo Bean Filling, and Flour Tortillas

Don't be fooled by the mushy picture - these are yummy! And you can easily add other things (sour cream, cheese, salsa, etc) or use pre-made tortillas if time is an issue. Either way, it's a quick, filling, yummy dinner that will also leave you with some leftovers as it makes about enough for 6-8 burritos.

Flour Tortillas

Ingredients:
3 cups flour (white, whole wheat pastry, or a 50/50 mix)
1/3 cup olive oil
1 cup warm water

Mix ingredients until you get a nice dough, and knead it a little. Separate into 6 equal sized balls (or about 8 balls if you don't have a large griddle as your tortilla will be too big to fit in a normal sized pan otherwise). Roll each ball out on a floured surface into a thin tortilla. Cook on medium-high heat (no oil necessary) and flip it when it starts to bubble/brown. I store leftover tortillas in foil in the fridge and they soften back up again when heated. They also freeze well.

Source: Michelle!

Cilantro-Lime Rice (Chipotle Restaurant Style)

Ingredients:
Rice (I always use brown rice, but I think white works best here and I make an exception)
1 lime (or 1/4 cup lime juice)
1 - 1 1/2 cups fresh cilantro, chopped
1 tsp salt

Prepare the rice (1 cup dry rice to 2 cups boiling water, bring to a boil then simmer on low for about 30 min until rice is fluffy). When rice is just about done, add the juice from the lime and some lime zest if you have a zester. Stir, and add in the fresh cilantro and salt. Add more lime juice and salt to taste if desired.

Source: myself, trying to channel Chipotle

Garbanzo Filling

Ingredients:
1/2 of a large onion, diced (optional)
2 cans of garbanzo beans
1 packet of vegetarian taco seasoning
1 tablespoon canola or vegetable oil

Sautee the onion with the oil until translucent on medium heat. Add one can of garbanzo beans WITH the juice, and one can WITHOUT the juice. Stir together and add the packet of taco seasoning. Simmer and stir (tends to stick to the pan) for about 10 minutes until it is a tasty mush. This filling would also be good for tacos, use in a layered dip, etc. Very yummy and doesn't taste at all like garbanzo beans if you're skeptical.

Source: Inspired by post on VegWeb (http://vegweb.com/index.php?topic=5911.0)

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Fill your tortillas with the beans, rice, and whatever else you want - fresh guacamole, salsa of choice, cheese or vegan cheese, sour cream or vegan sour cream, veggie mix (link coming soon), etc and wrap 'em up! Enjoy.