2 cups cooked rice – brown, white, or quinoa will work too
1 lime
1 tin crushed tomatoes
1 bunch coriander, chopped
salt
3 cloves garlic, crushed
1 avocado, diced
4 large soft tortillas
The love this recipe
This recipe for Vegan Black Bean Burritos was devised as my answer to a nice filling, fresh burrito packed full of flavour when cooking for a vegan friend one evening.
The black beans are a classic ingredient in Mexican cuisine and they have such substance that you don’t miss the meat at all. Cooked on the stove briefly with some juicy tinned tomatoes and our Mexican Burrito/Fajita Spice Mix, these pockets are bursting with flavour and fresh ingredients and will satisfy even the most vegan sceptics!
Directions
Place a saucepan on medium heat with a drizzle of olive oil. When hot, add in your black beans along with your garlic and burrito/fajita spice mix and toss to coat. Add in your tinned tomatoes, half your coriander, and a good pinch of salt, and bring to a steady simmer. Simmer on a low heat for 10 minutes, until the beans become nice and soft and they’re super fragrant.
While the beans are simmering, place your cooked rice in a bowl with the juice of the lime, a pinch of salt, and the remaining chopped coriander and stir with a fork to combine and fluff it up.
Lay your tortillas out flat on a piece of foil each. Divide your black bean mix, rice, and avocado – fold each end in and roll into a tight burrito shape. Fix them in place by rolling them tightly into their foil packages.
Place a clean, dry pan on medium heat and place your foil-wrapped burritos in to warm through – about 2 minutes on each side.
Serve each person their own little parcel and enjoy!
