Vegetarian Burrito


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


Chimichurri Sauce (see recipe here)

Avocado or guacamole


Chopped Tomatoes

Red cabbage and iceberg lettuce chopped and mixed



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


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Carmel, CA 93921