Black Bean Burrito

Darci Geiger

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:

  1. 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.
  2. Once the rice is cooked, add in the black beans, tomato sauce, cayenne, smoked paprika, and garlic salt and mix.
  3. 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.
  4. 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.
  5. Roll the tortilla tightly, and enjoy while it’s still hot!
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