Recipe for vegan burrito
Recipe for a delicious meatless burrito.
We have the recipe from the book: “Vegan for Beginners“, written by Elizabeth Nebelong.
The book features vegan dishes that are packed with green proteins. It is for those who want to have meat-free days a few times a week or want to know how to put together nutritious and tasty vegan dishes.
Ingredients
For the rice
- 0.5 pcs. Onion
- 1 clove Garlic
- 100 gram Tomato
- 4.5 gram Olive Oil
- 50 gram Rice whole grain
- 300 gram Broth 10 grams powder + water
For the beans
- 4.5 gram Oil for frying
- 150 gram Beans black - cooked (see guidance in the note)
- Lime Juice from 1 lime
- 1.1 gram Cumin
- Salt and Pepper little and freshly ground
- Chili Powder little
- 1 pcs. Tortillas
- Cilantro fresh
- Kale sliced
- Carrots grated
Instructions
- Peel the onions and garlic, and finely chop both. Rinse the tomatoes, and cut them into small cubes. Heat the oil in a pan, and sauté the onions and garlic for about 7 minutes. Add rice, bouillon, and tomatoes, and let it simmer until the rice is done – it takes about 20-30 minutes. Heat another pan with a little oil, and add all the ingredients for the beans to the pan. Sauté for about 7-8 minutes, and lightly mash the beans during the process. Serve rice and beans in a tortilla along with fresh cilantro, sliced kale, and grated carrot.
Notes
Chickpeas and beans (preparation guide):
Chickpeas and black, brown, and white beans should be soaked in cold water for about 8-12 hours, then the water should be discarded, and they should be boiled in fresh water for 1-2 hours, depending on the type and desired tenderness.
You can advantageously cook a larger portion and freeze in smaller portions.
When you need them for one of your meals, take them from the freezer and pour boiling water over them – and they are ready.
Chickpeas and beans that are pre-cooked and ready to use can also be purchased in cans at all well-stocked supermarkets.
Photo: Stine Christiansen
Chickpeas and black, brown, and white beans should be soaked in cold water for about 8-12 hours, then the water should be discarded, and they should be boiled in fresh water for 1-2 hours, depending on the type and desired tenderness.
You can advantageously cook a larger portion and freeze in smaller portions.
When you need them for one of your meals, take them from the freezer and pour boiling water over them – and they are ready.
Chickpeas and beans that are pre-cooked and ready to use can also be purchased in cans at all well-stocked supermarkets.
Photo: Stine Christiansen