Red Meat Allergy Friendly Vegan Bean and Rice Burrito
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Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 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)
- 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.
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