If you like vegetarian burritos and bean burritos, try making this vegan bean and rice burrito using leftover rice and plenty of Mexican spices. This is a quick and easy basic recipe for a vegetarian and vegan bean burrito. Toss in some extra toppings such as non-dairy sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand.
Ingredients:
- 2 cups leftover pre-cooked rice
- juice from 2 limes
- 2 tbsp chopped fresh cilantro
- 1/2 onion, diced
- 3-4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 15 ounce can black beans
- 1/2 onion, diced
- 1 tbsp chili powder
- 1/2 tsp cumin
- 1 tbsp hot sauce, or to taste
- 4-6 flour tortillas
Preparation:
In a large bowl, toss together the fresh cilantro with the rice and drizzle with lime juice. Heat in the microwave on on the stove just until hot.
In a separate large skillet, sautee the onion and garlic in olive oil for 2 - 3 minutes, or until onion is soft.
Reduce heat to medium low and add black beans and remaining ingredients (except flour tortillas). Stir to combine, and allow to cook until heated through, about 5 minutes.
Spoon rice and beans onto flour tortillas, and add any additional toppings you want, such as vegan cheese, salsa, avocado slices, black olives or non-dairy sour cream. Wrap your bean and rice burritos and serve hot.
Enjoy your vegetarian burrito!
