3 tablespoons olive oil 1 small onion, chopped 5 green onions, chopped 2 cloves garlic, minced 2 habanero peppers, seeded and minced 1 red bell pepper, chopped 8 ounces seitan 1 (15 ounce) can black beans, rinsed and drained 1 (16 ounce) can diced tomatoes 3 cups cooked white rice 3 tablespoons chopped fresh cilantro 1 (18 ounce) bottle barbecue sauce 10 (10 inch) flour tortillas
In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside. In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.
