Vegetarian Burrito

Ingredients

For the Rice

2 tablespoons olive oil

1 yellow onion, minced

3-5 cloves garlic, minced

1 can tomatoes

1 small can of green chilies

¼ jalapeño, chopped (optional)

1 cup brown rice

1½ cups vegetable broth

½ teaspoon cumin

¼ teaspoon coriander

½ teaspoon oregano

Salt and black pepper to taste

 

For the Beans

1 can black beans drained and rinsed

Olive oil

¼ teaspoon cumin

¼ teaspoon smoked paprika

Vegetable broth for moisture

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Chimichurri Sauce (see recipe here)

Avocado or guacamole

Corn

Chopped Tomatoes

Red cabbage and iceberg lettuce chopped and mixed

 

Instructions

Rice preparation

Sauté the olive oil and onions in a large pan and cook. Cook until translucent (~5 mins). Add the garlic and sauté for approximately a minute. Add rice and cook until lightly browned (2-3 minutes). Put a little aside for the beans.

While the onion mix is cooking, blend the canned tomatoes and jalapeño together until smooth in a blender or food processor.

Add the tomato mix, broth, and spices to the pan and mix thoroughly. Bring to a boil and then cover the pan and turn down to simmer. Cook until all the liquid is absorbed. (Check rice package for time estimate)

 

To make the Beans:

Heat the olive oil and add the onion and garlic left-overs to the pan

Add the herbs and spices, beans, and broth.

Simmer for 5- 10 minutes until beans are heated

 

To Serve

Put rice, beans, corn, cabbage, and lettuce in a bowl and top with avocado and chimichurri

Enjoy

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