Ultimate Vegan Burrito
The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it's stuffed with Mexican rice, seasoned black beans and peppers, and avocado.
Ingredients
- 2 cupscooked spanish rice* or instant pot spanish rice (or 2 cups cooked rice mixed with salsa, to taste)
- 2 largeportobello mushroom caps
- ½ mediumred onion
- 1orange bell pepper
- 215-ounce cans black beans, drained and rinsed
- 2 tablespoonsolive oil
- 2 teaspoonscumin
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonsmoked paprika
- 1 teaspoonkosher salt
- 2 tablespoonslime juice
- 1avocado
- 4 largeflour tortillas or gluten-free tortillas
- sauce ideas (optional): creamy cilantro sauce, vegan queso, spicy chipotle sauce, chipotle cream, spicy mayo, vegan sour cream, cashew cream
Directions
- 1
Start the Spanish Rice (aka Mexican Rice).
- 2
Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
- 3
In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
- 4
Pit the avocado. Mash it and sprinkle it with kosher salt.
- 5
When the rice is done, finish it with the seasonings per that recipe. Then get ready to roll!
- 6
Place the tortillas on individual plates. Spread 1/2 cup rice on each one, at the center. Top each with about a quarter of the vegetable and bean mixture, and a quarter of the avocado. (Add any optional sauce if desired.) Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up. Cut in half and serve.