Black Bean and Carrot Burritos
4 medium carrots, chopped
1 clove garlic, minced
1 teaspoon extra virgin olive oil
1/2 cup red wine
1 (10 ounce) can tomatoes and green chilies, with juice (I use Rotel)
1 (14 ounce) can black beans, undraine
1 teaspoon cumin
1 teaspoon savory
1. Saute carrots and garlic in olive oil.
2. Add vegan wine then tomatoes and juice. Simmer for 5 minutes.
3. Add beans with juice and spices, simmer until thick. Use as filler in tacos, burritos, or anything you want.