Way better than Moe’s®! These vegan burritos are easy to make and delicious!
Ingredients
- 2 ¼ cups water
- 1 cup uncooked brown rice
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 3 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon chopped fresh basil
- 1 pinch garlic powder, or to taste
- 1 pinch salt and ground black pepper to taste
- 1 pinch seasoned salt, or to taste
- 2 tablespoons olive oil
- 2 large red potatoes, cubed
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 1 clove garlic, minced, or to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 6 flour tortillas
- 1 cup fresh spinach, or to taste
- 1 cup chopped romaine lettuce, or to taste
- ¼ cup salsa, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Step 2
Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
Step 3
While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
Step 4
Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
Step 5
While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
Step 6
Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
Step 7
Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
Step 8
Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.
Cook’s Note:
Cook rice according to package instructions, omitting about 1/8 to 1/4 cup of the water. I find it's best to measure the diced tomatoes with green chile peppers in a measuring cup to figure out how much water to omit when cooking the rice.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 495 | |
% Daily Value * | |
Total Fat10g | 12% |
Saturated Fat2g | 9% |
Sodium841mg | 37% |
Total Carbohydrate89g | 32% |
Dietary Fiber12g | 41% |
Total Sugars3g | |
Protein15g | |
Vitamin C36mg | 180% |
Calcium108mg | 8% |
Iron6mg | 33% |
Potassium1153mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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