Gluten Free Vegan Bean and Cheese Burrito

Total time40 min

Prep time15 min

Cook time25 min

Gluten Free Vegan Bean and Cheese Burrito

Fluffy cilantro-lime rice, smoky mashed pinto beans, and a savory blend of onion, garlic, and warm spices come together in every bite of this hearty burrito. The bean filling gets a great texture from partially mashing the pintos so you still get whole beans mixed in, while the rice soaks up plenty of fresh lime juice and herbs. Everything gets rolled up tight, seared until golden, and finished with creamy avocado and a squeeze of lime for serving. It's the kind of filling, satisfying meal that works for meal prep or a quick weeknight dinner alike. Thanks to how it's built, this one is a solid pick for a gluten free table without sacrificing any of that classic burrito flavor and heft.

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Ingredients

4 servings

For the rice

1 cup long-grain white rice
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2 cups water
½ tsp salt
2 tbsp fresh lime juice
¼ cup fresh cilantro, roughly chopped

For the beans

2 tbsp olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
2 cans (15 oz each) pinto beans, drained and rinsed
⅓ cup vegetable broth
salt and pepper, to taste

For assembly

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
1 cup vegan cheese, shredded
½ cup salsa

For serving

1 ripe avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2
Fluff the rice with a fork, then stir in the lime juice and cilantro until evenly combined. Set aside.

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