Easy Vegan Bean Burrito Food

EASY VEGAN BEAN BURRITO

Steps:

• In a small bowl, mash beans and salsa with a fork. Don't overdo it; it's okay when some beans retain their texture.
• Add green onion, salt, pepper and cayenne to taste. Mix until well-combined.
• Fill each tortilla with half of the cooked rice, bean mixture, corn, avocado, lettuce, tomato and bell pepper.
• Make sure your burritos are not too full so that you can still roll them!
• Fold in the sides and roll it tightly, closing both ends. Repeat with the other burrito.
• Place them both seam side down into a frying pan and grill over medium-high heat for around 3-5 minutes until brown and crispy.
• Flip with a spatula and grill for another 3 minutes. Cut in half and enjoy!

VEGAN BURRITOS

Steps:

• To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
• If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
• Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.

VEGETARIAN BEAN BURRITOS

Steps:

• Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
• Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
• Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.