The Vegan Breakfast Burrito

• Vegan

• Produce

  • 1 (14g jalapeno
  • 3/4 Avocado, ripe
  • 1 cup Black beans, cooked
  • 1 cup Cabbage, purple
  • 1/4 cup Cilantro, fresh
  • 1 1/2 Lime
  • 1/2 Red onion (55g
  • 4 Red potatoes, small

• Condiments

  • 1 Hot sauce
  • 1/4 cup Salsa
  • 1 tbsp Vegan butter

• Pasta & Grains

  • 2 Flour tortillas (white or wheat, large vegan
  • 3/4 cup White rice

• Baking & Spices

  • 1 Pinch Of sea salt and black pepper
  • 1/4 tsp Sea salt
  • 1/4 tsp Sea salt and black pepper

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Liquids

  • 1 1/2 cups Water

Found on delightfuladventures.com

Description

Ingredients

• 3/4 cup (150g) white rice, rinsed and drained (see note below)
• 1 1/2 cups (360ml) water
• 1/4 tsp sea salt
• 1/2 lime, juiced (1 tbsp or 15ml)
• 1/4 cup (15g) fresh cilantro, chopped
• 4 small red potatoes (see note below)
• 1/2 red onion (55g)
• 1-2 tbsp (14-28g) vegan butter (or 15-30ml olive oil)
• 1/4 tsp each sea salt and black pepper
• 1 cup (185g) cooked black beans (if unsalted, add 1/4 tsp salt)
• 1/4 tsp each ground cumin, garlic powder, and chili powder
• 1/4 ripe avocado
• 1 lime, juiced (2 tbsp or 30ml)
• 1 cup (89g) purple cabbage, green cabbage, or radish, thinly sliced
• 1 (14g) jalapeno, seeds removed, thinly sliced
• Pinch each of sea salt and black pepper
• 2 large vegan flour tortillas (white or wheat, to your preference) (see note below)
• 1/2 ripe avocado
• 1/4 cup (64g) salsa
• Hot sauce

Directions

• Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until all of the water is absorbed and the rice is fluffy. Remove from the heat and set aside.
• As the rice is cooking, heat a large metal or cast-iron skillet over medium heat. Wash and chop potatoes into bite-size pieces. Slice the onion into 1/4-inch rings.
• Once the skillet is hot, add the vegan butter or olive oil. Swirl to coat. Add the potatoes to one half of the pan and the onions to the remaining half. Season with the salt and pepper, cover, and let cook for 4-5 minutes on one side. Then flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Remove from heat and set aside.
• Add the beans to a small saucepan over medium heat and season with the cumin, garlic powder, and chili powder. When bubbly, reduce the heat to low to keep warm.
• To make the slaw, mash together the avocado and lime juice, then add the cabbage and jalapeno and toss to combine. Season with a pinch of salt and set aside.
• To the cooked rice, add the lime juice and cilantro. Toss with a fork to combine.
• To soften the tortillas, wrap in a damp towel and warm in the microwave for 30 seconds or in a 350 degree F oven (176 degrees C) for 1-2 minutes.
• Add the fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired). Roll up, slice in half and enjoy. Serve any extra potatoes, black beans, or rice on the side.