Chili Lime Black Bean Burritos
Love Mexican-inspired flavours? You’ll love these delicious black bean burritos! Packed with chili lime black beans and red tomato rice, they’re full of flavour.Make them even better by adding your favorite fillings like avocado, salsa, and vegan cheese and sour cream.
Ingredients
Rice
- 1 tbsp olive oil
- 1 medium white onion, diced reserve 1/4 cup for the beans
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup diced fresh tomato fresh or canned
- 1/4 cup water
- 1 cup white rice
Black Beans
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1/2 tsp salt
- 1 tsp black pepper
- 3/4 tsp chili powder
- 2 tsp cumin
- 2 15 oz black beans, well-rinsed, drained about 3 cups
Burritos
- 6 large wheat or corn tortillas
- 1 cup grated carrot about 1/4 cup per burrito
- 1 avocado or guacamole about 1/4 cup per burrito
- 1 cup inely chopped cilantro about 1/4 cup per burrito
- shredded vegan cheese optional
Instructions
- Cook the onion and garlic in 1 tbsp of olive oil for 6-7 minutes in a medium-sized sauce pan over medium-hight heat until translucent and fragrant.
- Add the rice, broth, water and tomato and cook, covered until rice is tender and the liquid is absorbed. About 10-15 minutes.
- Add the extra onion and garlic to a skillet with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and cook for about 5-8 minutes until heated through.
- Once the rice and beans are done, add to a large tortilla with your favourite burrito fillings like cilantro, carrot, guacamole, vegan sour cream and salsa, roll up and enjoy!
Notes
- Oil – I used olive oil to saute the onions and garlic for the rice. Substitute it with water or vegetable broth for an oil-free recipe.
- Rice – You can use any kind of white or brown rice in this recipe. Cook according to package instructions.
- Black beans – You can use drained and well-rinsed canned black beans or homemade black beans.
Tried this recipe?Let us know how it was!