This tangy rice is perfect as burrito filling, but you could also mix it with some greens and roasted peppers for a nice southwestern bowl. It’s great for a lazy night because the whole recipe only takes about 15 minutes, and it makes 10 massive burritos. I didn’t include the cost of tortillas in my information because there are so many you can choose from. I used large flour tortillas (small corn tortillas are cheaper) which bumped the cost to about 70 cents a burrito. I’m still beating taco bell’s cheapest option by 19 cents a burrito, so I feel good about that!
2 cups rice ($0.17)
1 can black beans ($0.33)
1 can ro-tel ($1.49)
2 vegan sausages ($1.50)
2 tbsp. olive oil ($0.32)
1 tsp. chili powder ($0.05)
1/2 tsp. cumin ($0.02)
1. First make your rice.
2. Once your rice is done, add in black beans and ro-tel. Mix well.
3. Now mince and saute your sausages. Saute them in olive oil with cumin for about 5 minutes on high heat.
4. Fold sausage into the rice and tomato mixture. Evenly add in chili powder, mix well.
Now use however you like! I love this in a simple burrito with a little vegan cream cheese (Tofutti). It would also be great with avocado slices, sour cream, shredded lettuce, or salsa.