Vegan Burrito filled with a Mexican inspired black bean + corn sofrito mix, rice, avocado and lettuce is the BEST! It’s a delicious, quick and easy snack, lunch or dinner!
Grain: Cook your grain according to package directions and set aside.
Black Bean + Corn Sofrito: In a large pan or pot, heat oil/water over medium heat, add onion and bell pepper, saute for 5 minutes. Add the tomatoes, green chilies or jalapeno, cumin, chili powder, garlic powder and salt, mix well and continue to cook another 4 – 5 minutes, stirring often. Add the black beans and corn, cook a few minutes until warmed through. Stir in the cilantro. Taste for seasoning.
Layer + Roll: Place tortillas on a flat surface, down the center, leaving a few inches at each end, layer with 1/2 cup of black bean mix, then shredded lettuce, guacamole, and finish with 1/2 cup of rice. Fold each of the end pieces up towards the center, holding the flaps down, roll the edge closest to you up and over, and continue to roll the burrito away from you to completely close it.
Serve with condiments of choice.
Makes 6 grande burritos
Store: Leftovers can be stored in a covered container, wrapped in foil or baggies and kept in the refrigerator for up to 6 days. For longer storage, they freeze well for up to 2 – 3 months (store without lettuce or avocado for best results).