High Fructose Corn Syrup Free Vegan Bean and Cheese Burrito

Total time40 min

Prep time15 min

Cook time25 min

High Fructose Corn Syrup Free Vegan Bean and Cheese Burrito

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the rice

1 cup long-grain white rice
Ben's Original Parboiled Long Grain White Enriched Dry Rice Box - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 2 Lb Mahatma Extra Long Enriched Rice In Bag - 5 Lb Goya Canilla Rice Enriched Extra Long Grain Enriched - 5 Lb Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White
See all
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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!