Super Veg Burrito Recipe
rice, black beans, cheese, sour cream, chipotle mayo, cabbage, salsa, tempura yam
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Ingredients
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Base Ingredients
Vegetables
Wrap
Method
Prepare the Rice and Beans
- 1
Cook the Rice
In a pot, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce heat to low. Cook for 18-20 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes.
- 2
Heat the Black Beans
In a small saucepan, over medium heat, warm the drained black beans for about 5-7 minutes until heated through. Stir occasionally.
Prepare the Tempura Yam
- 3
Cut and Prepare Yam
Peel the yam and cut it into thin strips, resembling fries. Set aside.
- 4
Make Tempura Batter
In a mixing bowl, prepare the tempura batter according to the package instructions.
- 5
Fry the Yam
Heat oil in a deep pan. Dip yam strips into the batter and fry them in the oil until golden brown, about 3-5 minutes. Remove and drain on paper towels.
Assemble the Burrito
- 6
Layer the Ingredients
On each flour tortilla, layer 1/4 cup of rice, 1/4 cup of black beans, 1/4 cup of shredded cabbage, and a few pieces of tempura yam.
- 7
Add Toppings
Top each layer with 1/4 cup of cheddar cheese, a dollop of sour cream, a drizzle of chipotle mayo, and 1/4 cup of salsa.
- 8
Wrap the Burrito
Fold the sides of the tortilla over the filling, then roll from the bottom up to create a burrito. Ensure it’s tightly wrapped.
Serve
- 9
Enjoy your Burrito
Cut the burrito in half and serve immediately. You can serve it with extra salsa or sour cream on the side.
