INGREDIENTS
1/2 cup
long grain brown rice
1 cup
vegetable broth
1 1/2 tsp
tomato paste
1 tsp
olive oil
1/2 tsp
ground cumin
1/4 tsp
paprika
1/4 tsp
onion powder
1/4 tsp
garlic powder
Salt
1 tbsp
olive oil
1
medium onion, (diced)
2
garlic cloves, (minced)
1 14 ounce can
pinto beans, (rinsed and drained)
1 tsp
ground cumin
Water
Salt
1/4 cup
tahini
2 tbsp
hot sauce ((Cholula works great))
1 tbsp
soy sauce
1 tbsp
red wine vinegar
About 1/4 cup non-dairy milk
1 cup
raw cashews, (soaked in water 4-8 hours and drained)
2 tbsp
lemon juice
1/4 cup
to 1/2 cup water
Salt
2
ripe avocados, (pitted and peeled)
1/4 cup
finely chopped fresh cilantro
3 tbsp
lime juice
1
jalapeño pepper, (seeded and minced (optional))
1
garlic clove, (minced)
Salt
4
large, (burrito size flour tortillas)
1 cup
shredded lettuce
1
medium tomato, (diced)
Hot sauce ((Again, I like Cholula for this))