Burritos often get their protein from meat or chicken, but this vegeterian burrito is made with two different types of beans and brown rice. The combination of pulses (nutrition-packed beans) and grains makes it a complete source of protein – perfect for a vegetarian meal.
There's room to change up this recipe, if you like. Choose pinto beans instead of black beans, for example, or swap out cheddar for the pepper jack. You could also whip up a batch of homemade guacamole and add it to the burritos before heating them up or serve it on the side for dipping.
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Cooktop Cove
Vegetarian Burritos
4
10 minutes
20 minutes
30 minutes
1 tablespoon olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
Salt and pepper, to taste
1 clove garlic, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 16-ounce can black beans, drained
4 large flour tortillas
1/2 cup vegetarian refried beans
1 cup cooked brown rice
1/2 cup frozen corn, defrosted
1/2 cup shredded pepper jack cheese
4 tablespoons salsa
Preheat the oven to 350 degrees.
Heat the olive oil in a pan over medium heat. Add the onion and peppers, and season with salt and black pepper. Sauté, stirring occasionally, until the onion is soft and slightly browned, about 12 to 15 minutes.
Add the garlic and spices, stir to combine, and add the beans and a half can of water. Cook, stirring occasionally, until the beans are hot and the moisture has evaporated. Set aside.
Cut a piece of aluminum foil a little bit larger than the tortilla and place the tortilla on it. Spread a line of refried beans down the middle of the tortilla and top with the bean and peppers mixture, rice, corn, cheese and salsa.
Create the burrito by folding up one of the ends, rolling the tortilla and folding down the other end. Wrap securely in aluminum foil.
Do the same for the other burritos.
Place the burritos on a baking sheet and place in the oven for 5 minutes, just until hot. Serve with extra salsa on the side, if desired.
