|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 107g||39%|
|Dietary Fiber 17g||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like vegetarian burritos and vegan bean burritos (and who doesn't?), try making this easy 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. A simple vegetarian burrito is a perfect vegetarian dinner idea.
Toss in some extra toppings such as non-dairy sour cream, homemade guacamole, salsa, black olives, or whatever you have on hand. I'm personally not a purist when it comes to burritos: I always like mine with a bit of lettuce (preferably shredded to give it a bit of extra crunch), which some people think is heresy for a burrito, and I really think all vegetarian burritos need a little salsa, hot sauce or pico de gallo to tie it all together (this recipe recommends hot sauce, but if I had an open jar of salsa or green chiles, you can bet at least a spoonful would find it's way inside). For a little extra protein, you could always add a scrambled egg to the mix, or some leftover tofu scramble.
- 2 cups cooked rice (pre-cooked or leftover)
- 2 limes (juiced)
- 2 tablespoons fresh cilantro (chopped)
- 1/2 onion (diced)
- 3 to 4 cloves garlic (minced)
- 2 tablespoons vegetable oil (or olive oil)
- 1 (15-ounce) can black beans (or pinto beans, drained)
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1 tablespoon hot sauce (or to taste)
- Optional: salt to taste
Gather the ingredients.
In a large bowl, toss together the fresh chopped cilantro with the leftover cooked rice and drizzle with a bit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a separate large skillet, sauté the onion and garlic in vegetable oil or olive oil for 2 to 3 minutes, or until the onion is soft.
Reduce the heat to medium-low and add the black beans or pinto beans and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add a bit of salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about 5 minutes.
Spoon the cilantro lime rice and the black beans onto lightly warmed flour tortillas, and add any additional toppings you want, such as vegan cheese, salsa, avocado slices or guacamole, black olives or non-dairy sour cream.
Wrap your bean and rice burritos and serve hot.
- Warm the tortilla first by microwaving it under a damp paper towel for 15 seconds, or on a griddle over low heat. This will make the tortilla much easier to fold.
- Try to keep your fillings 3 to 4 inches wide and about 8 inches long. If you must add more, your burrito may not close properly.
- Make sure you let the burrito sit for a minute (or two, if you can wait) so the tortilla can mold to the fillings.
- Take your time on the first try. It takes a little bit of practice to master burrito folding.