We love a delicious, filling vegan burrito! Especially when it involves our spicy, Sriracha Vegan Jerky.
This is the perfect meal to warm up on a cold winter day, and the filling is easy to store in the fridge in order to throw together a quick, go-to meal throughout the week. This recipe makes about 4-5 burritos.
What you need:
- 1 cup rice
- 1 can black beans, drained and rinsed
- 1/2 cup tomato sauce
- 1/2 tsp cayenne
- 1 tsp smoked paprika
- 1 tsp garlic salt
- 1 cup mushrooms, sliced
- ~1 cup spinach
- Handful Sriracha Vegan Jerky
- Wholewheat tortillas
Optional:
- Avocado
- Vegan queso
What to do:
- Cook the rice by combining it with one cup of water in a medium pot. Bring to a boil then let it simmer until there is no water remaining.
- Once the rice is cooked, add in the black beans, tomato sauce, cayenne, smoked paprika, and garlic salt and mix.
- Leave the rice mixture on low heat for a few more minutes, and in the meantime, sauté the mushrooms in a small pan until lightly browned.
- Prepare your tortillas by adding spinach, mushrooms and any additional add ins you’d like (avocado or vegan queso). Add about 1/2 cup of the rice mixture and sprinkle on your desired amount of Vegan Jerky.
- Roll the tortilla tightly, and enjoy while it’s still hot!
