Bean and Rice Burrito
Servings: 4
This simple meal is the perfect weeknight base, easy to jazz up with toppings galore. Sit down to a hot family dinner that everyone can enjoy, and don't be afraid to pile on the hot sauce... I know I will be!
Equipment
- stove
Ingredients
- 1 cup brown rice uncooked
- 1 lime juiced
- ½ cup fresh cilantro chopped
- 1 can black beans drained
- ¼ cup water
- ½ yellow onion chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp taco seasoning
- 4 tortillas
- ½ cup salsa
- 1 avocado diced
Instructions
- Cook brown rice according to the package. Once done, fluff with a fork, and add in the lime and cilantro.
- In a skillet, sauté the onion in olive oil for about 5 minutes, or until the onion is soft. Add 1 can of black beans, water, and taco seasoning, and cook for 5 minutes.
- Spoon the rice and beans onto slightly warm tortillas. Add salsa and avocado.
- Wrap the burritos and serve immediately.
Notes
- Use the rice of your choice for this recipe, even cauliflower rice.
- You can also use gluten-free or grain-free tortilla shells, just warm them up first to make them more pliable.
- These can be topped with a variety of toppings including cashew cream, vegan avocado crema and more.
Nutrition
Calories: 478kcal, Carbohydrates: 76g, Protein: 13g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 494mg, Potassium: 779mg, Fiber: 13g, Sugar: 4g, Vitamin A: 435IU, Vitamin C: 12mg, Calcium: 91mg, Iron: 4mg