36min 4 ppl
Bean and Rice Burrito
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 5 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 16g
Carbs 78g
Fats 10g
About this dish
Rice, refried beans and black beans are wrapped in a warm flour tortilla with vegan cheese and salsa — a hearty, plant-based rework of the Tex-Mex burrito.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Corianderchopped15 g
- Limesjuiced1
Dairy & Eggs
- Vegan cheddar-style cheesegrated100 g
Tins & Jars
- Refried beanstinned400 g
- Black Beansdrained and rinsed400 g
- shop-bought salsa roja (medium heat)100 g
Dried Goods
- Long-Grain White Rice200 g
- Flour tortillaslarge4
Spices & Seasonings
- Ground Cumin1 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil15 ml
Utensils
- Saucepan
- Chopping board
- Sharp knife
Method
1
Cook the rice in salted boiling water according to the packet instructions, then drain and keep warm.
Approx. 15 minutes
2
Warm the refried beans in a small saucepan over low heat, stirring occasionally.
Approx. 6 minutes
3
Heat the vegetable oil in a small saucepan and warm the black beans with the ground cumin and lime juice for 4 minutes.
Approx. 5 minutes
4
Warm the flour tortillas for 20 seconds on each side, then lay flat and top each with rice, refried beans, black beans, vegan cheese and salsa.
Approx. 6 minutes
5
Scatter with chopped coriander, fold in the sides and roll each tortilla tightly into a burrito.
Approx. 5 minutes
