Vegan Burrito


For the Black Beans and Corn:
  • 1/2 Medium Onion (Chopped)
  • 1 Tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Dried Chili Flakes
  • 1/2 tsp Ground Cumin
  • 1 15oz (425g) Can Black Beans (Drained)
  • 1 15oz (425g) Can Sweet Corn (Drained)
  • 1/4 cup (60ml) Water
  • Salt and Pepper (To Taste)
For the Sundried Tomato Basmati Rice:
  • 3 cups Cooked Basmati Rice*
  • 12 Sundried Tomatoes (Chopped)
  • 1 Tbsp Lime Juice (Freshly Squeezed)
  • Salt and Pepper (To Taste)
For the Pico De Gallo Salsa:
  • 1 Full Batch Pico De Gallo (as per linked recipe)
For the Vegan Sour Cream:
  • 1 Full Batch Vegan Sour Cream (as per linked recipe)
For the Guacamole:
  • 2 Avocados
  • 1 Tbsp Lime Juice (Freshly Squeezed)
  • Salt and Pepper (To Taste)
For Assembling/Serving:
  • 8 Large Soft Flour Tortillas (or use gluten-free if preferred)
  • 3 cups Shredded Lettuce


  • Prepare your black beans and corn combine. Add the shredded onion and oil to a frypan at the side of the cayenne pepper, dried chili flakes and cumin and sauté till the onions area unit softened.
  • Add within the black beans and sweet corn at the side of the water and fry till most of the water has grilled off. Add salt and pepper to style. Leave to chill whereas you prepare the opposite ingredients.
  • Prepare your sundried tomato basmati rice. Add the grilled rice to a bowl then add within the shredded sundried tomatoes and juice and toss till well mixed in. Add ocean salt and black pepper to style. Set aside.
  • Prepare the condiment and soured cream. Prepare the pico First State gallo condiment and vegetarian soured cream as per connected recipes and put aside.
  • Prepare the dip. Add in the buff and shredded avocados to a bowl and mash with a fork. Add within the juice and salt and pepper to style.
  • Prepare your tortillas. heat your tortillas within the kitchen appliance (follow package directions) for around ten minutes wrapped in foil.
  • Assemble. Lie a flapcake down flat on a plate. Add some sundried tomato basmati rice to the middle of the flapcake, followed by some turtle bean and corn combine, followed by some sliced lettuce. Then add some pico First State gallo then some vegetarian soured cream and high with dip. Fold within the sides then roll it up and wrap in foil. Continue with succeeding flapcake.
  • Serve. Cut the burritos in 0.5 and serve.


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