Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil (use broth or water for oil-free)
  • 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 dry white rice
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3/4 tsp chili powder
  • 2 tsp cumin
  • 2 cans black beans, well-rinsed, drained (about 3 cups)
  • large wheat or corn tortillas
  • grated carrot (about 1/4 cup per burrito)
  • avocado or guacamole (about 1/4 cup per burrito)
  • finely chopped cilantro (about 1/4 cup per burrito)
  • optional: shredded vegan cheese, salsa, vegan sour cream

Instruction

  • 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!