Vegan Black Bean and Rice Burritos
Serves 2
10 mins prep
20 mins cook
30 mins total
I’m all about a good shortcut meal! My Vegan Black Bean and Rice Burritos recipe come together in just 30 minutes. They’re hearty, packed with flavor, and extra delicious with a dip in creamy salsa crema. A quick grill gives them that golden, crispy finish that makes every bite so good.
For Burritos:
For Salsa Crema:
For Burritos:
Combine rice and beans in a bowl. Add salt to taste.
Place half of the rice/bean mixture into the middle of each tortilla. Make sure tortillas are soft. If not, warm them in the microwave for about 30 seconds.
Place half of the sliced avocado on top of the rice and beans. Drizzle some salsa crema if you want.
Fold sides of the tortilla in, then roll tortilla packing in the filling into a nice tight burrito closed on all sides.
Place seam side down into a frying pan. I did not use or need any non stick surface. Cook on medium low for about 5 minutes, or until seam is sealed and tortilla is a deep brown. Burrito should come off easily, if it is sticking then it needs to cook longer. Check periodically being careful not to burn it.
Flip burrito to the other side and brown again, about 5 minutes.
Once fully grilled, place burritos on a plate and drizzle Salsa Crema over the top. Garnish with corn and chopped cilantro if desired. Devour!
For Salsa Crema:
Put all ingredients in a blender and blend until smooth. Set aside.
