We had lovely guests over the weekend, and yesterday I made a Mexican brunch for them that included short-grain brown rice and Rancho Gordo pinto beans. This morning, as an airport sendoff, I used some of the leftover grains and beans to make them travel sandwiches, and there was enough to make a tasty breakfast for us, too.
1 cup brown rice, cooked
1 cup pinto beans, cooked
1/2 white onion
1 tsp olive oil
4-5 drops liquid smoke
1 tsp coconut aminos
1 tsp nutritional yeast
2 whole-wheat pitas
2 tbsp tahini or vegenaise
vegetables and herbs according to taste (I used some of yesterday’s pico de gallo and cilantro)
Chop onion finely and brown in olive oil. As the onion is browning, in a mixing bowl, mash together brown rice and beans. Add onions to rice and bean mixture. Add liquid smoke, aminos, and nutritional yeast.
Make eight small balls out of the mixture and place in hot pan. Flatten the balls with wooden spoon. Brown 5 minutes, then flip and brown other side for 5 minutes.
Cut each pita into quarters. Coat insides with tahini. Place a burger in each quarter, then garnish with vegetables and herbs.