Portobello Burritos

Portobello Burritos
1 tsp + 1 tsp olive oil
1/4 tsp red pepper flakes
1 red pepper, thinly sliced
2 cloves garlic, minced
3 portobello mushroom caps, sliced
1 16-ounce can black beans, drained and rinsed, or refried beans
2 cups cooked rice (a great use for leftover rice)
2 tbsp ground cilantro
2 tsp cumin
1 tsp coriander
1/2 tsp chili powder
1 16-ounce jar salsa
10 tortillas (store-bought or make your own {yes I have a recipe for that too})
vegan cheese
salt, to taste
Cilantro for garnish
Chopped lettuce, tomatoes, garlic, onion, and/or avocado for garnish
1. Heat oven to 400F. Grease a large baking pan.
2. In a large skillet, heat 1 tsp oil and red pepper flakes over medium heat. Saute peppers, onion, and garlic for 5 minutes on medium. Add a pinch of salt to draw out the moisture. Add the portobello mushrooms, and cook until soft, about 20 minutes.
3. Meanwhile, mix beans, rice, spices and one tsp olive oil. Add suteed vegetables to this mixture and stir well.
4. Place a few tbsp of salsa in the bottom of the baking pan. Stuff tortillas with a few tbsp of rice mixture and a few thin slices of vegan cheese, if desired. Keep stuffing towards you. Roll "east and west" ends closed, and then roll the burrito closed from south to north. Place burritos in pan, and cover with salsa. Bake for 20 minutes. Serve. Adorn with garnish and vegan sour cream, if desired.
Yield 6-8 servings
Variations: replace rice with any kind of cooked grain (e.g., couscous, spelt, millet, barley.)