Red Meat Allergy Friendly Vegan Bean and Cheese Burrito
Total time40 min
Prep time15 min
Cook time25 min
4.5(16)
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 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.
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