Ingredients:
For the filling:
- 1 cup brown rice (uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 red bell pepper, diced
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- Salt and pepper to taste
For the avocado lime sauce:
- 1 ripe avocado
- 1 lime, juiced
- 1 clove garlic
- 2 tbsp fresh cilantro
- 1 tbsp olive oil
- Salt to taste
- Water to thin, as needed
For assembly:
- 4 large flour tortillas
- Fresh cilantro, chopped
- Salsa
- Vegan cheese (optional)
- Shredded lettuce or spinach
Instructions:
- Cook the rice:
- Cook the brown rice according to the package instructions. This usually takes about 40-45 minutes.
- Prepare the filling:
- While the rice is cooking, heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper. Sauté until they begin to soften, about 5 minutes.
- Add the minced garlic, cumin, chili powder, and smoked paprika. Stir well to coat the vegetables with the spices.
- Add the black beans and corn. Cook for another 5-7 minutes until everything is heated through. Season with salt and pepper to taste.
- Make the avocado lime sauce:
- In a blender or food processor, combine the avocado, lime juice, garlic, cilantro, olive oil, and salt. Blend until smooth.
- Add water, a little at a time, to reach your desired consistency. The sauce should be creamy but pourable.
- Assemble the burritos:
- Lay out a flour tortilla on a flat surface.
- Spoon a portion of the cooked rice in the center of the tortilla.
- Top with a generous amount of the bean and corn filling.
- Add a handful of shredded lettuce or spinach.
- Drizzle with the avocado lime sauce and add a spoonful of salsa. Sprinkle with vegan cheese if using.
- Fold the sides of the tortilla in, then roll from the bottom up, tucking in the filling as you go.
- Serve:
- Slice the burrito in half and serve immediately. Enjoy your delicious vegan burrito!
