A burrito has never really been a bikini-friendly meal…until now. This vegan burrito recipe nixes the dairy, meat, white flour and white rice, and replaces them with healthy alternatives.
Packed with spice, beans, brown rice and a kabocha squash-based “cheese”, the burrito has a chunky bite with a creamy backdrop. With the additional avocado, green leaves and tomatoes, the burrito is easier to digest and there is additional freshness that gives you the sense of a complete meal. You won’t be craving more. Enjoy!
Vegan Burrito
Serves 4
Ingredients
For the Bean Filling
- 15 ounces cooked kidney beans
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
- 1 tsp paprika
- 1 tsp cumin
- 1/4 tsp cinnamon
For the “Cheese”
- 1 cup kabocha squash, steamed and mashed
- 1 tbsp extra-virgin olive oil
- salt and pepper to taste
- 1 tbsp nutritional yeast
- juice of half a lemon
For the Assembly
- 4 tortillas (warmed in oven or in saucepan)
- Lettuce
- Tomato
- Avocado
- Brown rice, cooked according to package instructions
Directions
Chop the red bell pepper, the green bell pepper, and the onion into small pieces. Add salt and pepper and sauté the mixture on medium heat until the onion is translucent. Add the kidney beans. Stir the paprika, cumin and pinch of cinnamon into the mixture. Continue to cook over medium heat, stirring occasionally. When the beans begin to cook through a bit and soften, use the bottom of the fork to mash the beans. Keep things chunky though!
Steam about 1 cup of kabocha squash until tender. Add salt, pepper, high-quality extra-virgin olive oil, 1 tbsp nutritional yeast, and the juice of half a lemon.
Prepare rice according to package instructions. Next, gather fresh tomatoes, avocado slices and lettuce.
Lay out a warmed whole-grain tortilla. Place the lettuce towards the bottom, then line the bean, rice, and cheese mixtures parallel to one another as you work the piling up towards the center of the tortilla. At last, top with tomatoes and avocado. Roll and slice the burrito in half and at an angle.
Enjoy!
Photo Credit: GlowKitchen