Meatless Monday: Rice and Black Bean Burritos

Mexican food is one of my favorite types of cuisine. I recently visited Los Angeles, California and this is what inspired me to find a good recipe for vegan burritos.

Rice and Black Bean Burritos
(Vegan, Gluten-Free)
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins

Tortillas for wrapping, use gluten-free if needed

For the Rice:
2 tbsp olive oil
1 white onion, diced (reserve some for beans)
2 cloves garlic, minced
1 cup vegetable broth
1 cup diced fresh tomato
¼ cup water
1 cup rice

For the Chili-Lime Beans:
2 tbsp fresh lime juice
1 clove garlic, minced
1 tsp sea salt
1 tsp black pepper
¾ tsp chili powder
2 tsp cumin
2 cans black beans, well-rinsed, drained

Cilantro, finely chopped
Carrot, grated and peeled

1. Cook the onion and garlic in 2 tbsp of olive oil for 5-10 minutes in a sauce pan.

2. Add the rice, broth, water and tomato and cook, covered until rice is cooked. About 10-15 minutes.

3. Add the extra onion and garlic to a fry pan with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and continue to cook for about 5-8 minutes until heated through.

4. Once the rice and beans are done, add to a large wrap with cilantro, carrot and salsa, roll up and enjoy!

5. Makes 4 very large burritos.

Variations: You could also add non-dairy cheese (Daiya) and serve with guacamole desired.

Recipe adapted from Deryn Macey



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