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Chipotle Vegan Burrito with Cilantro Lime Rice
The Ulitmate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!
Ingredients
Cilantro Lime Rice
- 1 cup uncooked long grain rice , cooked according to package directions
- 2 tablespoons lime juice , freshly squeezed
- 1/2 cup cilantro , chopped
- 1/2 teaspoon salt (I add it to the cooking water)
Chipotle & Lime Black Beans
- 2 15 oz cans black beans , rinsed and drained
- 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely
- 1-2 tablespoons lime juice , freshly squeezed
- Salt , to taste
Pico de gallo (sub 1 1/2 cups diced tomatoes)
- 1 1/2 cups tomato , diced small (about 3 medium tomatoes_
- 1/2 cup onion , diced small (about 1/2 medium onion)
- 1/2 cup cilantro , chopped finely
- 1-2 tablespoons lime juice
- Salt , to taste
For Serving
- 4 large tortillas ,10-inch
- 1 large avocado , sliced or cubed
- 1/2 cup vegan sour cream , mix with hot sauce if desired (sub vegan mayo)
Instructions
Cilantro Lime Rice
- After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm.
Chipotle & Lime Black Beans
- In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered.
Pico De Gallo
- In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside.
To Serve
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- Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add your filling in the middle (don't overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).
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