Name: Chipotle Vegan Burrito
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 cup uncooked long grain rice (cooked according to package directions); 2 tbsp lime juice (freshly squeezed); 0.5 cup cilantro (chopped); 0.5 tsp salt (I add it to the cooking water); 2 15 oz cans black beans (rinsed and drained); 1 null chipotle in adobo (1 pepper + 2 tbsp sauce, chopped finely); 1.5 tbsp lime juice (freshly squeezed); null null salt (to taste); 1.5 cups tomato (diced small (about 3 medium tomatoes)); 0.5 cup onion (diced small (about 0.5 medium onion)); 0.5 cup cilantro (chopped finely); 1.5 tbsp lime juice; null null salt (to taste); 4 large tortillas (10-inch); 1 large avocado (sliced or cubed); 0.5 cup vegan sour cream (mix with hot sauce if desired (sub vegan mayo)); null null hot sauce (to taste)

Instructions

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1

Fluff cooked uncooked long grain rice (1 cup) with a fork. Stir in lime juice (2 tbsp), cilantro (0.5 cup), and salt (0.5 tsp). Cover to keep warm.
2

In a medium skillet over medium heat, simmer oz cans black beans (2 15) with in adobo (1 chipotle) (including its 2 tbsp sauce, finely chopped) for 2-3 minutes. Remove from heat, stir in lime juice (1.5 tbsp) and [salt] to taste. Keep covered.
3

In a medium bowl, combine tomato (1.5 cups), onion (0.5 cup), cilantro (0.5 cup), lime juice (1.5 tbsp), and [salt]. Set aside.
4

For the spicy sauce, combine vegan sour cream (0.5 cup) (or [vegan mayonnaise]) with [hot sauce] if desired.
5

Warm tortillas (4 large) in a large skillet over medium heat for 15-20 seconds per side. Place on a flat surface and add the rice, beans, tomatoes, avocado (1 large), and spicy sauce in the middle (do not overfill). Fold the sides in, then tuck the top flap under the filling as you roll tightly.