Stir in adobo sauce, ground cumin, and a pinch of salt. Shake off excess water and transfer to a bowl. Step 4: Prepare Chipotle Black Beansĭrain and lightly rinse black beans. Cook 7 to 9 minutes, stirring only occasionally, until tender. Once hot, add bell peppers, poblano pepper, and red onion. Keep covered while you prepare remaining components. Bring mixture to a boil, reduce heat to medium-low, cover, and gently simmer for 18 minutes, or until the liquid is absorbed and rice is tender. In a small saucepan, combine dry rice with 2 cups of water and ½ tsp. Blend mixture stopping to scrap down the sides as needed, until mostly smooth. To a food processor, add avocado, cilantro, jalapeño, garlic, lime juice, and sour cream (or Greek yogurt). Step-by-Step Instructions: Step 1: Blend Avocado Cream Sauce Just be prepared to adjust the ratio of your fillings. For a gluten free alternative, you can use a cassava or almond flour-based tortilla, however they are typically smaller. Tortillas: I suggest buying burrito-sized tortillas to ensure they're large enough to encompass all of the fillings.Lime: Both the zest and juice of limes are used in the rice and avocado sauce.Cilantro: You need 1 whole bunch of cilantro, which you'll use for both the rice and avocado sauce.Make sure the avocado is tender to the touch so that it blends into a super-creamy sauce. Avocado: You need ½ of a ripe avocado for the sauce.Adobo Sauce: From a can of chipotle peppers.(My go-to brand is by Siete.) You also need ground cumin for seasoning the black beans. Spices: The fajita veggies get their zesty flavor from taco seasoning, which can either be homemade or store-bought.You can use any color bell pepper you like, however I love the sweetness of both orange and red. Fajita Veggies: A mix of bell peppers, poblano pepper, and red onion create a sweet and savory veggie lineup.Alternatively, store-bought or homemade refried beans are also a great call. Black Beans: I love the meatiness of black beans, however you can also use pinto beans here.For a lower carb alternative, use chickpea rice or cauliflower rice. Rice: I use a long-grain white rice, such as Jasmine, however you can also use brown rice for extra fiber.Prep a batch on Sunday and enjoy them throughout the week for grab-and-go meals. This combination creates a wildly flavorful, satiating meal that's 100% make-ahead friendly. And lastly, the ingredients need to be freezer-friendly! So bearing all of this in mind, I present you with the ultimate homemade vegetarian burrito recipe. It also needs to have enough texture so you're not just biting into mush.Īdditionally, the burrito needs to have brightness and acidity without being watered down by tomato-based salsa or pico. In my opinion, it needs to include fillings that are hearty enough to make up for the lack of meat. While I was developing this recipe, I had to really rack my brain on what creates the ULTIMATE homemade veggie burrito. Why You'll Love this Vegetarian Burrito Recipe These veggie burritos are freezer-friendly and perfect for weekday meal prep. The ultimate Vegetarian Burrito recipe featuring cilantro-lime rice, chipotle-spiced black beans, sautéed peppers and onions, and a zesty avocado cream sauce. Jump to Recipe Jump to Video Print Recipe
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