Vegan Burrito Recipe
Whole wheat tortilla with basmati rice, black or pinto beans, onions, tomatoes, hot sauce, romaine and sprouts.
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Ingredients
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Tortilla and Base
Filling
Toppings
Method
Preparation
- 1
Cook the Rice
Rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium pot, combine the rice with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
- 2
Prepare the Beans
Open the can of black or pinto beans, drain, and rinse under cold water. In a saucepan, heat the beans over medium heat until warmed through, about 5 minutes.
- 3
Chop the Vegetables
Dice the medium onion and tomatoes. Set aside.
Assemble the Burritos
- 4
Prepare the Tortillas
Warm the whole wheat tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
- 5
Layer the Fillings
On each tortilla, layer 1/4 cup of the cooked basmati rice, followed by 1/4 of the heated beans, diced onions, and diced tomatoes.
- 6
Add Toppings
Top each burrito with a handful of romaine lettuce and a generous amount of sprouts. Drizzle hot sauce over the top to taste.
- 7
Wrap the Burritos
Fold in the sides of the tortilla and then roll from the bottom up to enclose the filling completely. Repeat with the remaining tortillas.