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Spicy Black Bean and Rice Burritos Recipe

Spicy Black Bean and Rice Burritos recipe

Stashcook

This is a yummy wrap filled with spicy beans, rice, and fresh veggies. You mix beans with spices and wrap them in a soft tortilla with rice and veggies. It's a fun meal you can hold in your hand!

Ingredients

2 jalapeños, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
2 cloves of garlic, minced
2 limes, juiced
1 cup long-grain white rice
1 tsp smoked paprika
1 large onion, diced
1 large tomato, diced
2 ripe avocados
4 cups shredded romaine lettuce
4 large flour tortillas
4 tbsp vegan sour cream
2 (15 oz) cans of black beans, drained and rinsed
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

Method

1
In a medium pot, rinse the rice until the water runs clear. Add 2 cups of water, smoked paprika, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
2
While the rice is cooking, heat olive oil in a pan over medium heat. Add half of the diced onion and cook until translucent, about 3 minutes.
3
Add the black beans to the pan with the onions. Stir in the chopped jalapeños, half of the lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, then remove from heat.
4
In a small bowl, mash the avocados with the remaining lime juice, 1/4 tsp salt, and 1/4 tsp black pepper. Stir in the remaining diced onion and tomato to make a quick guacamole.
5
Warm the tortillas in a dry skillet or in the microwave for about 10 seconds each to make them pliable.
6
Lay out the tortillas and spread 1 tablespoon of vegan sour cream on each. Top with a scoop of the cooked rice, a scoop of the black bean mixture, some guacamole, and a handful of shredded lettuce.
7
Fold in the sides of each tortilla and roll them up tightly. If desired, wrap them in foil to keep them warm.
8
Serve the burritos immediately, or if preferred, grill them in a panini press for a crispy exterior.

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