Black Bean Chili Burritos


  • 1 large onion, chopped
  • 2 cups dry black beans
  • 1 large bell pepper
  • 3 cloves garlic, minced
  • 1/3 cup cilantro, chopped
  • 1 teaspoon chili powder
  • 2 teaspoons cumin
  • 2 15-ounce cans Mexican stewed tomatoes or 3 1/2 cups fresh tomatoes
  • 1 tablespoon honey
  • 1 teaspoon sea salt
  • Soya Kaas Cheese Tempeh, cubed (optional)
  • cooked brown rice
  • olives
  • tortillas


  1. Soak beans overnight. The next morning change water and cook beans with sea salt until tender, about 2 hours. Drain water from beans. Sauté onion and bell pepper, honey and seasonings. Add tomatoes and cilantro. Mash down tomatoes. Add beans and mash down. (Potato masher works well.) Fill tortillas with chili, Soya Kaas Cheese, tempeh, and rice. Eat as is, or top with salsa, shredded lettuce, soy sour cream, guacamole, soy cheese, and olives. Also tastes great as a dip with tortilla chips, or in taco salad.

  2. Recipe by: Modern Manna