Vegan Burritos
These healthy burritos are creamy, crunchy and sure to please meat and non-meat eaters alike. You can prep the components ahead of time, refrigerate and assemble the burritos when ready to eat. This recipe makes 4 burritos.
PREP TIME
10 minutes
COOK TIME
30 minutes
Ingredients
For the green rice:
1 cup white rice
1 1/2 cups vegetable stock or water
1 1/2 cups chopped spinach
1 small handful cilantro, chopped
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 small yellow or white onion, chopped
1 tablespoon vegetable oil
Juice from 1 fresh lime
Salt and pepper, to taste
For the avocado sauce:
2 avocados, peeled, pitted and mashed with a fork
Juice from 1 fresh lime
1/4 cup vegan sour cream
Salt and pepper, to taste
Remaining ingredients:
4 large flour tortillas
1 14.5-ounce can chickpeas, rinsed and drained
1 cup white rice
1 1/2 cups vegetable stock or water
1 1/2 cups chopped spinach
1 small handful cilantro, chopped
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 small yellow or white onion, chopped
1 tablespoon vegetable oil
Juice from 1 fresh lime
Salt and pepper, to taste
For the avocado sauce:
2 avocados, peeled, pitted and mashed with a fork
Juice from 1 fresh lime
1/4 cup vegan sour cream
Salt and pepper, to taste
Remaining ingredients:
4 large flour tortillas
1 14.5-ounce can chickpeas, rinsed and drained
Directions
Heat oil in a large stock pot to medium on the stove top. Add onions and cook until the onions become fragrant and slightly browned on the edges, about 5 minutes. Add garlic and jalapeño and cook for one more minute. Add stock or water, rice and spinach and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat to a simmer, cover and cook for 25-30 minutes or until rice is cooked. Remove from heat and stir in chopped cilantro.
While the rice mixture is cooking, stir together avocado, lime juice and sour cream in a non-reactive bowl. Season with salt and pepper, cover and refrigerate until ready to use.
To assemble the burritos, add a large scoop of the rice mixture to the center of each tortilla. Add a scoop of chickpeas and the avocado sauce. Roll up tortillas around filling, serve and enjoy!
While the rice mixture is cooking, stir together avocado, lime juice and sour cream in a non-reactive bowl. Season with salt and pepper, cover and refrigerate until ready to use.
To assemble the burritos, add a large scoop of the rice mixture to the center of each tortilla. Add a scoop of chickpeas and the avocado sauce. Roll up tortillas around filling, serve and enjoy!
Looking for inspiration? Try these recipes:
Mushroom Ragu with Creamy Polenta
Grilled Chicken Tacos with Quick Pickled Onions
Gnocchi with Mushrooms and Cipollini Onions
