CHIPOTLE VEGAN BURRITO WITH CILANTRO LIME RICE

The Ultimate Vegan Burrito – the perfect meatless meal! Loaded with chipotle black beans, cilantro-lime rice, pico de gallo, avocado, and spicy sauce. They are packed with flavor and will be on your table in no time!

What’s not to love about a hand-held meal? Burritos are my favorite go-to recipe when I want something, fast, easy and really satisfying!

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

• 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

• 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.
• Read more please visit: veganhuggs.com

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