Vegan Burritos
Description
I LOOOOOVe Mexican cuisine and , what’s best, recipes are so easy to veganise! The whole family will enjoy them! These vegan burritos will be great for lunch or as a quick weekday meal. They’ll be just right!Ingredients
| 1 can of 540 ml 19 oz black beans, drained |
| 1 tsp cumin |
| 1 tsp dried oregano |
| 1 tsp garlic powder |
| 1/4 teaspoon cayenne pepper |
| 1/2 tsp salt |
| 2 tsp agave nectar or maple syrup |
| 1/2 cup water (125 mL) |
| 4 large tortillas |
| rice |
| 1 cup short grain brown rice (200 g) |
| 2 cups vegetable or water broth (500 ml) |
Directions
- 1
- Place the rice in a heavy-bottomed saucepan. Add the vegetable broth.
- 2
- Bring to a boil, reduce heat, cover and simmer for 20 minutes or until liquid is absorbed.
- 3
- Remove from the heat and let sit, covered, for 20 minutes.
- 4
- Burritos
- 5
- In a frying pan, sauté the black beans, cumin, oregano, garlic powder, cayenne pepper, salt, agave nectar and water.
- 6
- Continue cooking over high heat until all liquid is absorbed, about 3 to 5 minutes.
- 7
- Place 1/4 of the rice on a tortilla, add 1/4 of the black beans.
- 8
- Garnish with corn, avocado slices, salsa, vegan mayonnaise and roll the tortilla.
- 9
- Close each burrito by folding the two ends of the tortilla and roll to form a rectangular pocket.
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