Vegan Burritos - The Buddhist Chef

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Vegan Burritos

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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.