Vegan Bean and Rice Burritos

These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.
These vegan bean and rice burritos are a meal in one. You can serve them with a jicama salad as a sit-down vegan meal, or wrap them up and eat them on the go.

Vegan Bean and Rice Burritos

Makes 8

Ingredients:

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• 1 cup brown rice

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• 2 cups vegetable broth

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• 1 tablespoon olive oil

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• 1 garlic clove, minced

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• 1 (15-ounce) can kidney beans, rinsed, drained

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• 1 (15-ounce) can fire-roasted diced tomatoes

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• 1 jalapeno, seeded, minced

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• 1/4 cup fresh corn kernels

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• 1/3 cup chopped green onions (white and green parts)

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• 1/4 cup chopped fresh cilantro

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• Salt and freshly ground black pepper to taste

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• 1 large avocado, halved, pitted, peeled

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• Juice of half a lemon

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• 8 vegan flour tortillas

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• Shredded vegan cheese

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• Vegan sour cream

Directions:

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1. Place rice and broth in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45 minutes or until tender and the liquid is absorbed.

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2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic, stirring, for 30 seconds.

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3. Add beans, tomatoes, jalapeno, and corn and cook, stirring often, until mixture is heated through. Stir in green onions and cilantro. Season with salt and pepper.

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4. Slice avocado and sprinkle with lemon juice. Spread out tortillas and arrange avocado slices on the center of each tortilla.

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5. Fill each tortilla with rice and bean mixture. If desired, sprinkle with vegan cheese and a dollop of sour cream.

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6. Roll up each tortilla into a burrito and serve. If making ahead, simply place on a baking sheet and reheat in the oven for 10 minutes at 300 degrees F.

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