VEGAN BURRITO RECIPE

VEGAN BURRITO

INGREDIENTS

For the Black Beans and Corn:

1/2 Medium Onion (Chopped)
1 Tbsp Olive Oil
1/4 tsp Cayenne Pepper
1/4 tsp Dried Chili Flakes
1/2 tsp Ground Cumin
1 15oz (425g) Can Black Beans (Drained)
1 15oz (425g) Can Sweet Corn (Drained)
1/4 cup (60ml) Water
Salt and Pepper (To Taste)

For the Sundried Tomato Basmati Rice:

3 cups Cooked Basmati Rice*
12 Sundried Tomatoes (Chopped)
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)

For the Pico De Gallo Salsa:

1 Full Batch Pico De Gallo (as per linked recipe)
For the Vegan Sour Cream:

1 Full Batch Vegan Sour Cream (as per linked recipe)

For the Guacamole:

2 Avocados
1 Tbsp Lime Juice (Freshly Squeezed)
Salt and Pepper (To Taste)

For Assembling/Serving:

8 Large Soft Flour Tortillas (or use gluten-free if preferred)
3 cups Shredded Lettuce

Next Instruction