This is a recipe I found and improved upon. We all like it so much, I think I'll keep making it even after the fast.

Ingredients:
1 can black beans (not drained)
2 c cooked brown rice (perfect use for those leftovers!)
1 T taco seasoning
1/2 t oregano

1 can Mexican style stewed tomatoes

2 med tomatoes, diced
1/2 med onion, diced
1/2 jalepeno, diced
1 clove garlic, minced
cilantro, chopped, to taste
squeeze of lime

1 avacado, diced

shredded cheddar cheese or cheese substitute (if really wanting to be vegan)

Mission Brand multi-grain tortillas (we really like these!)

Method:
Mix first 4 ingredients in medium saucepan. Heat over med heat until hot.

Puree entire contents of stewed tomatoes can in blender or food processor. Heat in a small saucepan over low heat until hot.

Mix next 6 ingredients in medium bowl to make salsa/pico de gallo and let stand to allow flavors to mingle.

Assemble burritos as you like. The tortillas are a bit small for me to cram all the goodies in, so some things wind up on top. I kinda like to put all the warm stuff inside (rice/beans, stewed tomato sauce and cheese) and the cool ingredients on top (salsa, avacado). I like to keep the rice/beans and tomato sauce warm on the stove because we have to go back for seconds! Those who like their food hot can also add hot sauce.

If you're using leftover rice, this comes together in minutes. It's a wonderful, healthy recharger in a busy day.