Chipotle Vegan Burrito With Cilantro Lime Rice

The Ultimate vegetarian dish – the right meatless meal! Loaded with jalapeno pepper black beans, cilantro-lime rice, pico Delaware gallo, avocado, and spicy sauce. they're full of flavor and can air your table in no time!

What’s to not love a few hand-held meal? Burritos square measure my favorite go-to direction once I need one thing, fast, straightforward and extremely satisfying!

Chipotle Vegan Burrito With Cilantro Lime Rice
Chipotle Vegan Burrito With Cilantro Lime Rice

How to wrap a dish
Now the fun part! Wrapping a dish is really quite straightforward once you get the droop of it. It’s ideal to use an outsized flapcake therefore you have got enough space to wrap tightly. Also, I perpetually heat them up to create them soft and pliable. You don’t need to stuff the dish or it'll disintegrate.

Place warm flapcake on a flat surface and add your filling within the middle. Fold the perimeters in, then tuck away the highest flap beneath the filling as you roll. still roll tightly till complete (see video for visual instructions).

Chipotle Vegan Burrito With Cilantro Lime Rice

INGREDIENTS:
Cilantro Lime Rice:

  • 1 cup uncooked long grain rice , cooked according to package directions
  • 2 tablespoons lime juice , freshly squeezed
  • 1/2 cup cilantro , chopped
  • 1/2 teaspoon salt (I add it to the cooking water)

Chipotle & Lime Black Beans:

  • 2 15 oz cans black beans , rinsed and drained
  • 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely
  • 1-2 tablespoons lime juice , freshly squeezed
  • Salt , to taste

Pico de gallo (sub 1 1/2 cups diced tomatoes):

  • 1 1/2 cups tomato , diced small (about 3 medium tomatoes_
  • 1/2 cup onion , diced small (about 1/2 medium onion)
  • 1/2 cup cilantro , chopped finely
  • 1-2 tablespoons lime juice
  • Salt , to taste

For Serving:

  • 4 large tortillas ,10-inch
  • 1 large avocado , sliced or cubed
  • 1/2 cup vegan sour cream , mix with hot sauce if desired (sub vegan mayo)

INSTRUCTIONS:
Cilantro Lime Rice:

  1. After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm. 

Chipotle & Lime Black Beans:

  1. In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered. 

Pico De Gallo:

  1. In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside. 

To Serve:

  1. Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add your filling in the middle (don't overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete (see video for visual instructions).

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