Blackeye Pea 'n' Wild Rice Burritos

As Texans, we eat a lot of Mexican food at our house. Transitioning to a plant based diet has been a challenge for my husband (who's already lost 30 lbs. by the way) since he's highly allergic to beans. I substitute blackeye, field, and purple hull peas for recipes that call for beans for him. You could use prepared fat-free refried black or pinto beans in this recipes instead of using peas. These burritos passed the teenager test....quotes from 13 year old: "I love that stuff! It's my new favorite. That was awesome."

Blackeye Pea Mock Refried Beans 
Pulse the following in a blender or food processor:

• 1 can organic blackeye peas (such as Eden brand) with most of the liquid drained off
• 1 T or more white onion
• 1 garlic clove
• dash of black (or red pepper) and salt
• 1/4 tsp cumin
• 1/4 tsp chili powder

Burrito Ingredients (organic)

• fat-free refried "beans" or blackeye pea recipe above. You could also use whole black beans seasoned with cumin, garlic, onion, and chili powder.
• left over cooked wild rice (I add a little tumeric to my wild rice while cooking)
• small handful fresh cilantro
• whole wheat tortillas
• homemade salsa
• avacado
• chopped romaine lettuce 
• Daiya vegan cheddar cheese

Directions
1. Slice an avocado and sprinkle with lemon or lime juice.
2. Chop a small handful (about 1/4 c) cilantro.
3. Chop enough lettuce for burritos.
4. Heat tortillas on both sides in a skillet sprayed with oil. Wrap in foil to keep warm.

5.  Heat beans in pan (I try to avoid nuking veges in the microwave.)
6. Reheat rice (microwave may work better for this) Optional: Add a little cilantro to the rice after it's been heated. 
7. Place a layer of beans in the middle of a heated tortilla.
8. Sprinkle beans with a little Daiya cheese
9. Spoon wild rice on top of cheese.
10. Sprinkle with  lettuce.
11. Add a couple thin slices of avocado and top with homemade salsa. 
12. Roll up and enjoy!