Egg Beef Rice Bean Burrito Recipe

Nutrition Facts (per serving)
812	Calories
17g	Fat
141g	Carbs
24g	Poly peptide

Show Full Nutrition Label Hide Full Diet Label

×

Diet Facts
Servings: 4
Amount per serving
Calories	812
% Daily Value*
Total Fat 17g	21%
Saturated Fat 3g	17%
Cholesterol 0mg	0%
Sodium 1290mg	56%
Full Carbohydrate 141g	51%
Dietary Cobweb 14g	52%
Total Sugars 2g
Protein 24g
Vitamin C 15mg	74%
Calcium 134mg	ten%
Fe 9mg	52%
Potassium 714mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. two,000 calories a twenty-four hour period is used for general nutrition advice.

(Diet information is calculated using an ingredient database and should be considered an estimate.)

Quick and like shooting fish in a barrel, vegan edible bean and rice burritos are a perfect vegetarian dinner idea. This bones recipe includes plenty of Mexican spices, is a great way to utilize up leftover rice, and tin be customized to whatever y'all have on hand.

The secret to this delicious burrito is cilantro-lime rice. Many restaurants rely on it for vegetarian burritos too, and it'due south as elementary equally mixing chopped cilantro and lime juice into cooked rice. You'll gently heat the rice then wrap it into a burrito with sautéed onion, garlic, black or pinto beans, hot sauce, and a few spices. Add extra toppings such as non-dairy sour cream, homemade guacamole, salsa, and black olives if you like.

These burritos are so filling that they're almost a complete and counterbalanced repast on their own. If you'd like a side dish, consider elote (Mexican street corn), refried bean taquitos, or merely slice up an avocado and serve it on top of whatsoever fillings that didn't fit in the tortillas.

Click Play to Come across This Vegetarian Bean and Rice Burrito Recipe Come up Together

"This recipe offers twists that drag the ordinary vegetarian burrito into something heady. Onions, garlic and spices transform canned black beans, while lime juice and cilantro add together effulgence to the rice. These twists added tons of flavor. We added leftover sauteed peppers, cheese and salsa, and the results put our usual burrito joint to shame." —Danielle Centoni

• 2 cups cooked rice

• two tablespoons fresh cilantro, chopped

• two limes, juiced

• i/2 medium onion, diced

• 3 to iv cloves garlic, minced

• 2 tablespoons vegetable oil (or olive oil)

• ane (fifteen-ounce) can black beans (or pinto beans), drained

• 1 tablespoon chili powder

• 1/2 teaspoon ground cumin

• 1 tablespoon hot sauce, or to sense of taste

• Pinch salt, to taste, optional

• 4 (10-inch) large tortillas

1. Gather the ingredients.

   ​The Bandbox / Diana Chistruga

2. In a big microwave-safe bowl, toss together cooked rice and fresh chopped cilantro, and drizzle with the lime juice. Rut in the microwave or on the stove just until hot, and give it a quick stir.

   ​The Spruce / Diana Chistruga

3. In a divide large skillet, sauté the onion in vegetable oil or olive oil for five minutes, or until the onion is soft. Add the garlic and cook another minute.

   ​The Bandbox / Diana Chistruga

4. Reduce the rut to medium-depression, add the black beans or pinto beans, and season with the chili powder, cumin, and hot sauce, stirring to combine. You can add together a bit of common salt if you'd like, but you shouldn't need too much with all the other seasonings. Allow the beans to cook until heated through, about v minutes.

   ​The Spruce / Diana Chistruga

5. Spoon the cilantro-lime rice and the black edible bean mixture onto lightly warmed flour tortillas, and add together any additional toppings you want.

   ​The Spruce / Diana Chistruga

6. Wrap the burritos: Fold the brusk ends in, then fold one long side over the filling and gently push button to ensure the fold is tight earlier rolling up the remainder of the burrito.

   ​The Spruce / Diana Chistruga

7. Cutting in half, and serve immediately.

   ​The Spruce / Diana Chistruga

Tips

• Warm tortillas are much easier to fold. You can microwave them nether a clammy paper towel for fifteen seconds, place them on a griddle over depression heat, or wrap them in foil and broil for about xv minutes at 350 F.
• Try to keep your fillings 3 to 4 inches broad and nearly eight inches long. If you lot add more, your veggie burrito may non shut properly.
• Permit the burritos sit down for a couple of minutes so the tortillas mold to the fillings.

Recipe Variations

Burritos are an excellent opportunity to clean out the refrigerator and pantry. Adding this or that and switching out ingredients is part of the fun of this dish.

• Add salsa or pico de gallo, or use either to supervene upon the hot sauce.
• Spice upwards the burrito with canned green chiles or fresh or jarred jalapeño slices.
• Toss i/two cup of corn or chopped bong pepper to the skillet when sautéing the vegetables.
• Fold sliced avocado or a dollop of guacamole into the burrito.
• Add a chopped tomato or canned spicy, chunky tomatoes (drained).
• Shred vegan cheese and sprinkle information technology on the filling before folding.
• Though not common in a burrito, a bit of shredded lettuce gives it an actress crunch.
• For a fiddling extra protein, add a scrambled egg or some leftover tofu scramble.

Are Vegetarian Burritos Healthy?

More often than not, vegetarian burritos are pretty healthy because they're filled with beans, rice, and veggies. The nutritional value is going to depend on the ingredients you add together. Ane that will up the calorie count is sour cream, and at that place's little difference betwixt store-bought dairy and vegan versions. A homemade vegan sour cream is a good alternative.

Rate This Recipe

I don't like this at all. It's not the worst. Certain, this will do. I'm a fan—would recommend. Amazing! I love it! Thank you for your rating!

perrysentoo.blogspot.com

Source: https://www.thespruceeats.com/vegetarian-bean-and-rice-burrito-recipe-3378550

Share this post