Chipotle Vegan Burrito with Cilantro Lime Rice

Chipotle Vegan Burrito with Cilantro Lime Rice

The Ulitmate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!

Yield     : 4 Servings
Prep Time : 15 mins
Cook Time : 20 mins
Total Time: 35 minutes

Cilantro Lime Rice
  • 1 cup uncooked long grain rice , cooked according to package directions
  • 2 tablespoons lime juice , freshly squeezed
  • 1/2 cup cilantro , chopped
  • 1/2 teaspoon salt (I add it to the cooking water)

Chipotle & Lime Black Beans
  • 2 15 oz cans black beans , rinsed and drained
  • 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely
  • 1-2 tablespoons lime juice , freshly squeezed
  • Salt , to taste

Pico de gallo (sub 1 1/2 cups diced tomatoes)
  • 1 1/2 cups tomato , diced small (about 3 medium tomatoes_
  • 1/2 cup onion , diced small (about 1/2 medium onion)
  • 1/2 cup cilantro , chopped finely
  • 1-2 tablespoons lime juice
  • Salt , to taste

For Serving
  • 4 large tortillas ,10-inch
  • 1 large avocado , sliced or cubed
  • 1/2 cup vegan sour cream , mix with hot sauce if desired (sub vegan mayo)

US Customary - Metric

Cilantro Lime Rice
  1. after the rice is cooked, remove from heat and fluff with a fork. add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm. 

Chipotle & Lime Black Beans
  1. In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered. 

Pico De Gallo
  1. In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside. 

To Serve
  1. Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add your filling in the middle (don't overfill). Fold the sides in then tuck in the top flap under the filling as you roll. 

Kid-friendly- omit the chipotle peppers in adobo sauce. You can replace it with 2 tablespoons of vegetable broth, 1/2 teaspoon each of smoked paprika, cumin, granulated garlic, and, granulated onion. add salt to taste.
Serving: 1burrito | Calories: 276kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 235mg | Fiber: 1g | Sugar: 4g | Vitamin a: 735IU | Vitamin C: 14.7mg | Calcium: 23mg | Iron: 0.5mg

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