Vegan Bean and Rice Buritto
If you like vegetarian or vegan bean burritos (what’s not to like?), try making these easy vegan bean and rice burritos using leftover rice and plenty of Mexican spices. Super quick and tasty, perhaps toss in some extra toppings such as, some home made guacamole, salsa, black olives, Jalapenos or whatever you like, and I really think all burritos need a little salsa or hot sauce to tie it all together (this recipe recommends hot sauce,)
2 cups cooked rice, or leftovers
2 limes (juiced)
2 tablespoons fresh chopped coriander
1/2 onion (diced)
3 to 4 cloves garlic (crushed)
2 tablespoons vegetable or olive oil
1 tin black beans (or pinto beans, drained)
1 tablespoon chili powder
1/2 teaspoon cumin
1 tablespoon hot sauce (or to taste)
Salt and Pepper to taste
In a large bowl, toss together the fresh chopped coriander with the leftover cooked rice and drizzle with a good hit of fresh lime juice. Heat in the microwave or on the stove just until hot, and give it a quick stir.
In a large frying pan, sauté the onion and garlic in a little oil for 2 to 3 minutes, or until the onion is soft.
Reduce the heat, add the beans and season with the chili powder, cumin, and hot sauce, give it a little stir, add a little seasoning to taste. Allow the beans to heat through for about 5 minutes.
Spoon the coriander lime rice and the black beans onto warmed flour tortillas, and add any extra toppings you like, salsa, avocado slices, guacamole, black olives or some non dairy sour cream or cheese.
Wrap and enjoy the taste of Mexico…