Kind Veggie Burrito Recipe
brown rice & quinoa, beans, peppers, corn, tomato, kale, vegan cheddar, zucchini, cashew ranch, sundried tomato tortilla, sriracha aioli
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Ingredients
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Grains
Legumes
Vegetables
Dairy Alternatives
Sauces
Tortilla
Method
Preparation of Grains
- 1
Cook the Grains
In a medium pot, combine 1 cup of brown rice and 1 cup of quinoa with 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until all the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Vegetable Preparation
- 2
Chop the Vegetables
Dice the bell pepper, tomato, and zucchini. Remove the stems from the kale and chop it coarsely.
- 3
Sauté the Vegetables
In a large skillet over medium heat, add a splash of water or a little olive oil. Add the diced bell pepper, zucchini, and corn. Sauté for about 5-7 minutes until tender. Then, add the chopped kale and cook for an additional 2-3 minutes until wilted.
Assembling the Burrito
- 4
Combine the Fillings
In a large mixing bowl, combine the cooked grains (brown rice and quinoa), sautéed vegetables, canned black beans (drained and rinsed), and vegan cheddar cheese. Mix well.
- 5
Fill the Tortillas
Lay one sundried tomato tortilla on a flat surface. Spoon about 1/4 of the filling mixture into the center of the tortilla. Drizzle with cashew ranch dressing and add a little sriracha aioli if desired. Fold in the sides and roll up tightly to form a burrito.
Serving
- 6
Serve
Slice the burrito in half and serve with extra cashew ranch dressing and sriracha aioli on the side for dipping.
