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Vegan Burrito

97/100 by 60 users
Vegan Burrito

A vegan burrito recipe that is filling hearty flavorful and every kind of delicious! Stuffed with black beans and corn rice vegan sour cream and guacamole this is a recipe you’ll return to again and again.INGREDIENTSFor 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

  1. 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.
  2. 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.
  3. 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.

For Full Instructions You Can Visit : lovingitvegan.com

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