Low Iodine Vegan Bean and Rice Burrito

Total time45 min

Prep time15 min

Cook time30 min

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
2 cups vegetable broth
BONAFIDE PROVISIONS ORGANIC Vegetable Broth NO SALT ADDED
See all
½ tsp ground cumin
¼ tsp salt

For the beans and vegetables

2 tbsp olive oil
1 medium yellow onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 can (15 oz) black beans, drained and rinsed
½ cup salsa
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 shredded romaine lettuce
1 medium avocado, sliced
½ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges

Instructions

1
Combine the rice, vegetable broth, cumin, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2
While the rice cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.

Want the full recipe?

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