A vegan burrito recipe that is filling, hearty, flavorful and every kind of delicious! Stuffed with black beans and corn, rice, vegan sour cream and guacamole, this is a recipe you’ll return to again and again.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 1/2 Medium Onion (Chopped) 1 Tbsp Olive Oil 1/4 tsp Cayenne Pepper 1/4 tsp Dried Chili Flakes 1/2 tsp Ground Cumin 1 15oz (425g) Can Black Beans (Drained) 1 15oz (425g) Can Sweet Corn (Drained) 1/4 cup (60ml) Water Salt and Pepper (To Taste) etc
Instructions:
Prepare your black beans and corn mix. Add the chopped onion and olive oil to a frying pan along with the cayenne pepper, dried chili flakes and cumin and sauté until the onions are softened.
Add in the black beans and sweet corn along with the water and stir fry until most of the water has cooked off. Add salt and pepper to taste. Leave to cool while you prepare the other ingredients.
Prepare your sundried tomato basmati rice. Add the cooked rice to a bowl and then add in the chopped sundried tomatoes and lime juice and toss until well mixed in. Add sea salt and black pepper to taste. Set aside.
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