Vegan Burrito Recipe

Ingredients

• 1 cup cooked brown rice
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 salt and pepper, to taste
• 4 large flour or corn tortillas
• 1 avocado, sliced
• 1 salsa for topping
• 1 fresh cilantro for garnish
• 1 lime wedges for serving

• 195 g cooked brown rice
• 400 g black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 salt and pepper, to taste
• 4 large flour or corn tortillas
• 1 avocado, sliced
• 1 salsa for topping
• 1 fresh cilantro for garnish
• 1 lime wedges for serving

Instructions

1. 1

   In a large skillet, heat a drizzle of oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent. Then, add the diced bell peppers and cook until tender.

2. 2

   Stir in the black beans, cooked brown rice, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through.

3. 3

   Lay the tortillas flat and spoon the filling onto each tortilla. Top with avocado slices, salsa, and cilantro.

4. 4

   Fold in the sides of the tortilla and roll it up tightly from the bottom. Repeat with remaining tortillas.

5. 5

   Slice the burritos in half and serve with lime wedges on the side.