bean burritos with cashew ricotta

ingredients:

12 flour tortillas (i used Rudi's Spelt)

1 1/2 cup leftover black beans (or one can, drained)

1 1/2 cup leftover pinto beans (or one can, drained)

1 cup corn (fresh, frozen or canned)

1 cup frozen spinach, thawed and drained

1 cup cooked brown rice

1 recipe of mexican cashew ricotta

1/2 cup salsa

vegan cheddar (optional)

desired toppings (i served ours with sauteed mushrooms, onions and red peppers and guacamole)

how to:

in a large mixing bowl, mix beans, corn, spinach and rice.

on each flour tortilla, spread a layer of ricotta cheese beside a scoop (approximately 1/2 cup) of bean mixture.

wrap burrito style and place in a baking dish

i had about 1/3 cup of ricotta leftover and mixed it with 1/2 cup of salsa to make a sauce for some of the burritos.

spread sauce over burritos, cover with foil and bake at 350 for about 30 minutes.  uncover and top with shredded vegan cheese, if desired, and cook a little longer until bubbly and heated through.