Okay so I love Mexican food, and since becoming vegan I have found a new appreciation for all things bean related. Weirdly my sense of taste has been amplified and I’m pretty sure it’s to do with the new diet. In appreciation for the new and improved taste buds, I have been using a lot more spice in my cooking. Fragrant or spicy I’m incorporating it.
Before I write out the recipe, I must add a disclaimer. I did not roll my burritos properly, even with assistance from multiple YouTube videos. Also I used beetroot and acai wraps instead of regular flour tortillas and to my surprise they are a bit more fragile than their counterparts. With all of this in mind, the flavour was incredible, and even though my food photography is still budding, the photos do not give justice to the taste of this dish. It really is in the top 10 tastiest things I’ve made. It was adapted from the vegan burrito recipe from lovingitvegan.com. If you are interested in something less vegan, substitute the cashew sour cream for regular sour cream. I’m sure it will be just as delicious.
Bean and rice burrito (vegan friendly)
Makes about 6 burritos.
400 g cooked basmati rice. (I used Spekko basmati, hoorah for low gi)
2 fresh avocados, mashed with a fork
1 packet vegan tortillas or vegetable wraps
2 large white onions, chopped relatively fine
2 cloves garlic crushed or finely chopped
3 large tomatoes, chopped into smallish pieces
¼ cup sliced jalapeno, fresh or bottled.
2 limes, zested and juiced
1 handful fresh coriander roughly chopped
1 cup raw cashews
½ cup water
1 lemon, juiced
1 TBS apple cider vinegar
1 TBS nutritional yeast
1 can black beans
1 can corn
80 g sundried tomatoes
½ head fresh lettuce, shredded
1 Tsp cayenne pepper
½ Tsp ground cumin
½ Tsp dried chili flakes
salt and pepper to taste
Firstly, make your sour cream. Add your cashews, water, lemon juice, vinegar and yeast into a blender and blend until smooth. Decant and set aside.
Make your salsa, in a bowl add the chopped tomatoes, 1 of the chopped onions, 1 glove of garlic crushed, the juice and zest of 1 lime, jalapenos and the fresh coriander. Season with salt and pepper, mix and set aside.
In a large saucepan, fry the remaining onion and garlic until onion is translucent.
Add the cayenne, cumin, chili flakes and the remaining lime juice. Cook for ± 5 minutes until fragrant.
Add the sundried tomatoes and cook for another minute or 2.
Add your black beans, including the water, and your drained can of corn to the pan, stir through and cook until most of the water has evaporated. Season with salt and pepper and set aside.
Heat up a large frying pan, heat each wrap for 10-15 seconds each side. I suggest heating and building each burrito as you go.
In your heated wrap, place in succession a helping of Spekko basmati rice, the bean and corn mixture, some shredded lettuce, 1 or 2 tsp of avocado, a spoon of the salsa and a spoon of the sour cream.
Fold in the edges on the shorter side, then roll from the longer side until fully enclosed. Place back in the hot pan, seam side down, to seal.
Cut in half and serve or wrap tightly in foil. They can be kept in the refrigerator for 1 or 2 days. I wouldn’t suggest keeping them longer.
If you struggle to wrap your burritos tightly (like I did!) don’t worry because the foil will keep them tight.
With whatever fillings you have left, mix them all together in a big bowl and just like that you have a Mexican rice bowl! Mine made dinner and lunch for a day or two.