Black Bean and Yellow Rice Burritos
These Black Bean and Yellow Rice Burritos are quick and easy to make, bursting with rainbow veggies, and incredibly delicious and nutritious!
Servings: 6 Servings/People
Ingredients
- Rice
- ¾ cup uncooked rice Brown or Basmati are my favs
- 1 ¼ cup water
- ¼ tsp turmeric powder
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- Several grinds of black pepper
- Black Beans
- 1 29- oz can black beans or two 15.5 oz cans
- ½ of a yellow onion chopped
- 1 small jalapeño minced (omit all or ½ seeds)
- 5 small cloves garlic minced
- 1 cup broccoli finely chopped
- ⅓ of a zucchini sliced then quartered
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- ¼ tsp salt
- For Serving
- Tortillas
- Lettuce thinly sliced
- Tomato finely chopped
- Red cabbage finely chopped
- Yellow onion finely chopped
- Avocado or guacamole
- Salsa
- Vegan sour cream
- hot sauce
Instructions
- Yellow Rice: In a small pot, add everything under "Rice" and cook according to package directions.
- Beans: Drain and rinse beans in a strainer. In a medium-sized pot, sauté onions and jalapeño on medium-low heat until softened. Add in everything else under "Beans", stirring occasionally until cooked through and broccoli is softened.
- Meanwhile, prep all veggies.
- When yellow rice and black beans have finished cooking, heat tortillas one at a time on a large skillet until lightly browned, flipping halfway through.
- Fill tortillas with beans, rice, and all the desired toppings. Top with avocado or guacamole, optional salsa and/or hot sauce, and/or optional vegan sour cream. Enjoy!
Notes
Left over rice and beans? Store them in an airtight container and re-heat within 5 days to make more burritos or a burrito bowl!
Don't leave rice and beans on the counter too long! They are prone to grow bacteria that cause food-borne illness if left at room temperature for more than two hours.