These burritos are so delicious, you’ll want to eat them every day– and they’re so easy to make, that you can! Here, canned black bean soup, seasoned with onions, pepper and extra virgin olive oil, get a kick of flavor from smoky chipotle chiles. The beans are stuffed into burritos with tender rice, crisp cabbage, creamy avocado, tangy pico de gallo and lime juice. The result is the perfect meal, all wrapped up into one delicious pouch.
This recipe comes to us courtesy of our friends at Goya.
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3 cans (15 oz. each) black bean soup
1 chipotle chile, finely chopped, plus 1 tbsp. sauce from 1 can (7 oz.) chipotle chiles in adobo sauce
1 pkg. (20 oz.) large flour tortillas, warmed according to package instructions
3 cups cooked extra long grain rice
4 cups shredded cabbage
2 avocados, chopped (about 2 cups)
1 cup mild chunky salsa, drained
2 limes, juiced (about 2 tbsp.)
Add black bean soup, chopped chipotle chile and sauce to small pot over medium heat; bring soup to boil. Reduce heat to low; simmer, stirring occasionally, until bean mixture thickens, about 10 minutes.
Assemble burritos: To center of tortilla, add about 1/3 cup cooked rice, ½ cup beans with sauce, ½ cup shredded cabbage, ¼ cup chopped avocado, 2 tbsp. salsa and 1 tsp. lime juice. To roll up tortilla into burrito shape, fold in left and right ends of tortilla. Then, holding the closed ends, fold tortilla in half from bottom to top. Using the top layer of tortilla, push filling towards you to compact. Roll tortilla into log and wrap in foil to secure.