Veggie Burrito Recipe
black beans, white rice, garden veggies, fried quinoa, guajillo sauce, aji amarillo. Served with a side of black beans and white rice.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Ingredients
- 1
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add 1 cup of white rice, stir, cover, and reduce heat to low. Cook for 18-20 minutes until rice is fluffy and water is absorbed.
- 2
Prepare the Black Beans
Rinse 1 cup of black beans under cold water. If using canned beans, simply drain and set aside. If using dried beans, soak them overnight and cook according to package instructions.
- 3
- 4
Sauté the Veggies
Chop 2 cups of mixed garden veggies. In a skillet, heat 1 tablespoon of oil over medium heat. Add the veggies and sauté for about 5-7 minutes until tender.
Assembling the Burrito
- 5
Fill the Tortilla
Lay out a large tortilla on a clean surface. In the center, layer 1/4 cup of black beans, 1/4 cup of white rice, 1/4 cup of sautéed garden veggies, and 1/4 cup of cooked quinoa.
- 6
Add the Sauces
Drizzle with 2 teaspoons of guajillo sauce and sprinkle aji amarillo on top, adjusting to taste.
- 7
Wrap the Burrito
Fold in the sides of the tortilla over the filling and then roll it tightly from the bottom to the top, creating a sealed burrito.
Serving
- 8
Plate the Burrito
Cut the burrito in half and place it on a plate. Serve with a side of additional black beans and white rice.
- 9
Enjoy your Veggie Burrito!
Serve warm and enjoy your delicious veggie burrito with extra guajillo sauce on the side if desired.