Deluxe Vegetarian Burrito Recipe

Cook seasoned rice

Rinse the rice under cold water until water runs clear. In a small saucepan, heat 1 tbs olive oil over medium heat, add the rinsed rice and stir to coat and lightly toast for 1 minute. Add 2 cups vegetable broth (or water) and 0.5 tsp salt, bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork, then stir in the juice of 1 lime and set aside, keeping warm.

Sauté vegetables

Heat 1 tbs olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add diced red bell pepper and zucchini and cook another 4–5 minutes until vegetables are tender-crisp. Add minced garlic and cook 30 seconds until fragrant.

Add beans and spices

Reduce heat to medium. Stir in the drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 0.5 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Cook, stirring occasionally, 3–4 minutes until beans are heated through and spices are aromatic. Taste and adjust seasoning if needed. Stir in 2 tbs chopped cilantro and remove from heat.

Prepare guacamole

Halve and pit the avocados, scoop flesh into a bowl. Mash to preferred texture with a fork, then add 1 tbs fresh lime juice, 2 tbs finely minced red onion, 1 tbs chopped cilantro and 0.5 tsp salt. Mix and taste-adjust with more lime or salt as needed. Keep covered in the refrigerator until assembly to prevent browning.

Portion salsa and sour cream

Place 1 cup tomato salsa and 0.75 cups sour cream in serving bowls or ramekins for easy assembly. If desired, thin the sour cream with 1–2 tsp water or milk to make it easier to drizzle.

Warm tortillas

Warm tortillas to make them pliable: heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side, or wrap a stack in a damp towel and microwave 20–30 seconds.

Assemble burritos

Lay one warmed tortilla flat. Spoon about 0.5 cup cooked rice down the center, followed by about 0.5 cup of the bean-vegetable mixture, a generous spoonful (about 3 tbs) of salsa, 2 tbs guacamole, and 3 tbs sour cream. Sprinkle 0.375 cup (about 3 tbs) shredded cheese over the filling. Fold the sides over the filling, then roll from the bottom to form a tight burrito. Repeat for remaining tortillas and fillings.

Finish (optional)

If you like a crisp exterior, place assembled burritos seam-side down in a lightly oiled skillet over medium heat and cook 2–3 minutes per side until golden and cheese inside has melted. Slice in half if desired and serve with extra salsa, sour cream, guacamole and lime wedges. Offer tortilla chips on the side if using.

Arrange 2 cups tortilla chips on the side and add lime wedges for squeezing. Serve burritos immediately while warm.