Smothered Vegan Rice Bean Burritos Recipe

About this recipe

Smothered Vegan Rice & Bean Burritos bring the vibrant flavors of Mexico to your dinner table. These hearty burritos, filled with seasoned rice, beans, and vegetables, are topped with a rich and smoky homemade enchilada sauce and baked to perfection. A wholesome, satisfying meal ideal for family dinners or casual gatherings.

Ingredients

• - Schwartz Oregano
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Red Onion 1kg
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500G Organic Black Turtle Beans, 500G
• 1 Kg Natco Brown Basmati Rice, 1Kg
• - Budgen Mission 6 Tortillas Plain 368G
• NaN I Am Nut Ok Vegan Cheddar Fermented Cashew Cheese
• - Potts Vegetable Stock Can
• 50G Pepper Black Ground BWFO
• - Fresh Asian Coriander Bunch
• 640G Birds Eye Supersweet Sweetcorn
• - Ktc Minced Garlic Paste
• 100 G Trs Ground Cumin Jeera Powder
• - La Chinata Sweet Smoked Paprika
• - Jalpur Red Chilli Powder Fine
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Tata Salt

Instructions

1. 1. Preheat your oven to 190°C (375°F) and lightly grease a large baking dish.
2. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, garlic, and red pepper, and sauté for 5 minutes until softened.
3. 3. Stir in the cumin, smoked paprika, chili powder, and oregano, cooking for 1 minute to toast the spices.
4. 4. Add the black beans, sweetcorn, and cooked rice to the skillet. Season with salt and pepper, mix thoroughly, and cook for 3 minutes until everything is heated through.
5. 5. Warm the tortillas in the microwave or a hot skillet for 10-15 seconds each to make them pliable.
6. 6. Place a generous scoop of the rice and bean mixture in the center of each tortilla. Top with a sprinkle of vegan cheese. Fold the sides in, then roll up tightly to form burritos.
7. 7. To make the enchilada sauce, heat 2 tablespoons of olive oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
8. 8. Gradually whisk in the vegetable stock, tomato puree, cumin, smoked paprika, and chili powder. Simmer for 5 minutes, stirring frequently, until the sauce thickens. Season with salt and pepper to taste.
9. 9. Spread 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish. Arrange the burritos seam-side down in the dish and pour the remaining sauce evenly over the top.
10. 10. Sprinkle the remaining vegan cheese over the burritos and bake in the preheated oven for 15 minutes, or until the cheese is melted and the sauce is bubbling.
11. 11. Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped coriander, diced avocado, or a dollop of vegan sour cream, if desired.