M’s Favourite Dinners

Vegan Burrito

Name: Vegan Burrito
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1½ cups cooked black beans (drained and rinsed); 1 tablespoon fresh lime juice; 2 teaspoons Taco Seasoning; 1 teaspoon extra-virgin olive oil; ¼ teaspoon sea salt; 2 teaspoons extra-virgin olive oil; 2 red bell peppers (stemmed, seeded, and sliced into thin stips); Sea salt and freshly ground black pepper; 6 large flour tortillas; Spinach or lettuce; Spanish Rice (or Cilantro Lime Rice); Guacamole; Pickled Red Onions; Fresh cilantro leaves; Jalapeño peppers (thinly sliced); Homemade Salsa

6 servings

servings

30 minutes

active time

1 hour

total time

Start Cooking

Ingredients

1½ cups cooked black beans (drained and rinsed)

1 tablespoon fresh lime juice

2 teaspoons Taco Seasoning

1 teaspoon extra-virgin olive oil

¼ teaspoon sea salt

2 teaspoons extra-virgin olive oil

2 red bell peppers (stemmed, seeded, and sliced into thin stips)

Sea salt and freshly ground black pepper

6 large flour tortillas

Spinach or lettuce

Spanish Rice (or Cilantro Lime Rice)

Guacamole

Pickled Red Onions

Fresh cilantro leaves

Jalapeño peppers (thinly sliced)

Homemade Salsa

Directions

Make the beans: In a medium bowl, stir together the black beans, lime juice, taco seasoning, olive oil, and salt. Set aside to marinate while you prepare the other components.

Make the peppers: Heat the olive oil in a large skillet over medium heat. Add the peppers, a pinch of salt, and several grinds of pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the peppers are soft and browned in places. Remove from the heat and season to taste.

Assemble the burritos: Fill the centers of the tortillas with a layer of spinach, a scoop of rice, some of the beans, the peppers, guacamole, pickled red onions, cilantro, and jalapeños. Tuck and roll closed. Serve with salsa.