What are the main ingredients in Creamy Vegetarian Black Bean Burrito?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Creamy Vegetarian Black Bean Burrito?

Calories: 865, Carbs: 156 grams, Fat: grams, Protein: 26.3 grams, Sugar: 16.4 grams, Salt: 987 grams

How do I prepare Creamy Vegetarian Black Bean Burrito?

SPICY SALSA: In a bowl, combine the diced tomato, the chopped jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside. CARAMELISED ONION RICE: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover. CHARRED CORN & BEANS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn an the drained beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. TOASTED TORTILLAS: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. WRAP UP DINNER!: Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef! FLUFFY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. SOUR CREAM SAUCE: In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.

What should be prepared from my kitchen to make Creamy Vegetarian Black Bean Burrito?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Creamy Vegetarian Black Bean Burrito

These veggie and caramelised-onion basmati rice stuffed toasted tortillas are a mouthwatering mouthful. With every bite, expect layers of sour cream, fresh greens, pops of charred corn & creamy black beans, all taken up a tastebud level with some spicy tomato salsa. A fulfilling filling indeed, Chef!

Creamy Vegetarian Black Bean Burrito

with caramelised-onion basmati rice & spicy corn salsa

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn
Green Leaves
Onion
Onions
Sliced Pickled Jalapeños
Sour Cream
Tomato
Tomatoes
Wheat Flour Tortillas
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Photo of Creamy Vegetarian Black Bean Burrito

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the drained beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomato, the chopped jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!

White Basmati Rice - 75ml
Corn - 50g
Black Beans - 120g
Onion - 1
Tomato - 1
Sliced Pickled Jalapeños - 15g
Sour Cream - 20ml
Wheat Flour Tortillas - 2
Green Leaves - 20g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn an the drained beans until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomato, the chopped jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!

White Basmati Rice - 150ml
Corn - 100g
Black Beans - 240g
Onion - 1
Tomato - 1
Sliced Pickled Jalapeños - 30g
Sour Cream - 40ml
Wheat Flour Tortillas - 4
Green Leaves - 40g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the drained beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomatoes, the chopped jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!

White Basmati Rice - 225ml
Corn - 150g
Black Beans - 360g
Onions - 2
Tomatoes - 2
Sliced Pickled Jalapeños - 45g
Sour Cream - 60ml
Wheat Flour Tortillas - 6
Green Leaves - 60g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED CORN & BEANS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the drained beans until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
CARAMELISED ONION RICE
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, mix through the cooked rice, and cover.
SPICY SALSA
In a bowl, combine the diced tomatoes, the chopped jalapeños (to taste), a sweetener (to taste), a drizzle of olive oil, and seasoning. Set aside.
SOUR CREAM SAUCE
In a small bowl, loosen the sour cream with water in 5ml increments until drizzling consistency. Season and set aside.
TOASTED TORTILLAS
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side.
WRAP UP DINNER!
Time to assemble! Lay down the toasty tortillas. Smear over ½ the loosened sour cream and top with the onion rice, the shredded leaves, the charred corn & beans, and the spicy tomato salsa. Drizzle over the remaining sour cream and wrap it up. Serve any remaining fillings on the side. Brilliant work, Chef!