Vegan Burrito Delicioso! (Makes two hearty dinners)

This is my latest most favorite dinner, especially for summer.  It's easy, delicious and healthy and you can really get creative with it. Experiment, but here's the basic recipe.

Ingredients:

2 large tortillas or wraps (I like Trader Joe's Organic Olive Oil Whole Wheat Wraps.)

1 cup heated refried beans (I just use ready-made, but you can make your own if you're ambitious)

1 cup cooked rice

1 small head lettuce, chopped (about 2 cups)

1 large or 2 medium carrots, grated

1 large, ripe tomato, seeded and chopped (or you can use grape or cherry tomatoes)

1 leek (white and light green part only), chopped

1/2 cup chopped black olives, drained

1/2 large avocado, sliced

1/2 cup vegan cheddar shreds.

Salsa of choice

Seasoning to taste.

Method:

Cook the rice according to package directions.  (I like to cook brown basmati rice with low sodium veggie broth and a pinch of curry powder, but there are endless variations on this theme!)  Meanwhile, wash all the veggies and pile them separately in little bowls.  Then heat the refried beans and the tortillas.  We are making two burritos, so you will be dividing the ingredients roughly in half for each burrito.

With a spatula, spread the refried beans on the burritos.  Pile about 1/2 cup of rice on top of the beans.  Pile a bed of lettuce over the rice. Then add a layer each of carrots, tomatoes, leeks and olives.  Arrange avocado slices on top.  (Figure about 1/4 large avocado per burrito.) Sprinkle the vegan cheese on top.  Serve with your favorite salsa.

NOTE:  These are "Manly-Sized" burritos, and with so many goodies on top it's hard to roll them, so I just eat them with a knife and fork.  But you can make smaller side-dish sized burritos so that you can roll them and cut them in half, using 4 tortillas instead of two for the same amount of veggies.