A vegan burrito this is filling, hearty, flavorful and each kind of scrumptious! full of black beans and corn, rice, vegan bitter cream & guacamole. those scrumptious black bean and corn vegan burritos are everything. they have a lot flavor and texture occurring, it’s just like happiness on your mouth (and tummy).
Whilst we lived in Dubai there was a burrito shop proper close to the skate park and Jaye is large into skateboarding. I’m now not clearly large into watching due to the fact I worry (and that i suggest clearly fear) for the man’s existence! It’s no longer properly for the nerves. but I ought to usually be persuaded to move besides if he said the magic words: ‘we are able to get a few burritos after!’
That’s how a whole lot i love an amazing vegan burrito. And those home made ones are just as properly. you are making some vegan bitter cream, shred some lettuce, make a % de gallo salsa, cook dinner some rice after which blend the cooked rice with some chopped sundried tomatoes, a bit clean lime juice and a few salt and pepper, make your black bean and corn mix and your guacamole.
INGREDIENTS
For the Black Beans and Corn:
- 1/2 Medium Onion (Chopped)
- 1 Tbsp Olive Oil
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Dried Chili Flakes
- 1/2 tsp Ground Cumin
- 1 15oz (425g) Can Black Beans (Drained)
- 1 15oz (425g) Can Sweet Corn (Drained)
- 1/4 cup (60ml) Water
- Salt and Pepper (To Taste)
For the Sundried Tomato Basmati Rice:
- 3 cups Cooked Basmati Rice
- 12 Sundried Tomatoes (Chopped)
- 1 Tbsp Lime Juice (Freshly Squeezed)
- Salt and Pepper (To Taste)
For the Pico De Gallo Salsa:
- 1 Full Batch Pico De Gallo (as per linked recipe)
For the Vegan Sour Cream:
- 1 Full Batch Vegan Sour Cream (as per linked recipe)
For the Guacamole:
- 2 Avocados
- 1 Tbsp Lime Juice (Freshly Squeezed)
- Salt and Pepper (To Taste)
For Assembling/Serving:
- 8 Large Soft Flour Tortillas (or use gluten-free if preferred)
- 3 cups Shredded Lettuce
INSTRUCTIONS
- Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
- Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
- Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
- Prepare the salsa and sour cream. Prepare the pico de gallo salsa and vegan sour cream as per linked recipes and set aside.
- Prepare the guacamole. Add peeled and chopped avocados to a bowl and mash with a fork. Add in the lime juice and salt and pepper to taste.
- Prepare your tortillas. Warm your tortillas in the oven (follow package directions) for around 10 minutes wrapped in foil.
- Assemble. Lie a tortilla down flat on a plate. Add some sundried tomato basmati rice to the center of the tortilla, followed by some black bean and corn mix, followed by some shredded lettuce. Then add some pico de gallo then some vegan sour cream and top with guacamole. Fold in the sides and then roll it up and wrap in foil. Continue with the next tortilla.
- Serve. Cut the burritos in half and serve.
Get full recipe in https://lovingitvegan.com/vegan-burrito/
source vickymoos.blogspot.com/search?q=best-vegan-burrito
