Ingredients:

  • 1 can (15 oz) Black beans
  • 1 cup Pre cooked rice
  • 1 tsp Smoked paprika
  • 0.5 tsp Ground cumin
  • 1 tbsp Lime juice
  • 2 Large flour tortillas (10 inch)
  • 0.5 cup Shredded romaine lettuce
  • 0.5 Large avocado
  • 2 tbsp Fresh cilantro
  • 0.25 cup Pickled jalapeños
  • 2 tbsp Vegan sour cream

Instructions:

  1. Drain beans. Rinse the black beans thoroughly under cold water. Note: This removes excess sodium and that canned metallic taste.
  2. Season filling. Mix beans, rice, smoked paprika, cumin, and lime juice in a bowl.
  3. Heat filling. Sauté the bean and rice mixture in a pan for 6 minutes until fragrant and steaming hot.
  4. Warm tortilla. Place the tortilla on a dry skillet for 30 seconds until pliable and smelling toasted.
  5. Apply base. Spread 1 tbsp of vegan sour cream in the center of the tortilla.
  6. Layer textures. Add half the bean mixture, then the romaine and avocado. Note: Keep ingredients centered to avoid leaks.
  7. Add punch. Top with pickled jalapeños and fresh cilantro.
  8. Fold sides. Bring the left and right sides toward the center.
  9. Roll tightly. Tuck the bottom flap over the filling and roll until the seam is tucked underneath.
  10. Final sear. Place the rolled burrito back in the hot pan for 20 seconds until the seam is sealed and golden.