Baked Black Bean Burritos (Vegan Option)

From my friend, Brooke, who got this recipe from Whole Foods and made it for me one night. It's the fact that these are baked that made them memorable -- it adds a nice finishing touch to the whole combination.

Black Bean Burritos
Serves 6
2 to 2 1/2 cups (cooked) black beans, drained
1 fresh tomato, chopped
3 green onions, coarsely chopped
1/4 fresh cilantro, chopped
1 garlic clove, crushed
3 tablespoons lime juice
1/4 cup canola oil
1/4 teaspoon crushed red pepper
1/4 teaspoon hot sauce
sea salt, to taste
ground pepper, to taste

Fixins for Burritos
2 packages flour tortillas
2 ripe hass avocados, mashed
2 cups cooked rice
1/2 grated Monterey Jack or soy cheese

In a large bowl mix together the beans, tomato, green onion, and cilantro. Set aside.

In a small bowl, combine the garlic and the lime juice. In a slow, steady stream whisk in the oil until the dressing has emulsified. Combine the lime dressing and bean mixture. Stir in the crushed red pepper and hot sauce. Season with salt and freshly ground pepper.

Preheat the oven to 350°F. Soften the tortillas briefly in the oven; remove from oven.

Spread on the avocado, followed by the cheese, rice, and bean mixture. Roll up the tortillas and arrange on a baking sheet. Place in the oven and heat through for 15 minutes or until the cheese has melted.