Oh, hey guys! Happy Friday! It’s a long weekend here in BC and I can’t wait for 3 glorious days of sleeping in. Which means getting up at anytime later than 5am. YESSSSS!!!! The Friday night eve of a long weekend called for vegan black bean burritos with red rice over at my little Vancouver abode. Yep, super exciting party times over here! Woo!
Before I go on about these black bean burritos, I gotta tell you, this past week I’ve been uber-inspired by the healthy living blogger community. These ladies have been putting up some pretty spectacular content and I’m just so amazed by everyone! Way to go, blogosphere! You guys are KILLIN’ it!!!
What I’ve really loved is the expansion into topics more than just recipes and workouts. It’s been wonderful reading everyone’s posts and getting to know more about the bloggers behind the scenes. There’s been honesty, hilarity and some really helpful information.
Blogging isn’t always easy and it’s A LOT of work, but this community makes me want to keep going and keep improving. Okay, okay, and you readers do too. No really, you’re THE BEST EVER!
Right now, my blog goals include improving my food photography, for which I need to somehow discover an immense amount of patience. And let me tell you, it’s not easy having patience when you want to EAT ALL THE FOOD! I also want to go back into my last year of content and improve all my old posts. I’d also like post more often and more consistently, which means getting more done on the weekend and scheduling posts ahead of time.
This weekend I’m going to sit my self down with a big weekend-sized coffee and work all this out. In other words, you can probably find me procrastinating on social media if you want to chat. 😉
Cumin Lime All The Time
Burrito time!!! The highlight of my Friday night. (It’s 9pm and I plan on hittin’ the hay after this, I’m not lying here…pure excitement…) To discuss these vegan black bean burritos I must first talk about my current obsession with cumin and lime. I’ve been putting it in everything. I can’t stop. Salad dressings, curries, Mexican food, falafels, ummm ya, pretty much everything except for dessert. I don’t think I’m quite ready for cumin lime ice cream, but hey, ya never know until you try, right?! Right??!
Hold The Cheese
To make these burritos, put on the rice, prep the beans, fry up the beans, wrap it all up, eat, smile, mmmmmm…burrito. You really don’t need any cheese or sour cream in these – they’re just so darn flavourful on their own. If you wanted you could whip up some vegan sour cream out of tofu or cashews, but that recipe is for another day. You could also throw some vegan cheese in there if you really need that melty, ooey, gooeyness of cheese.
There are plenty of great vegan cheese brands on the market these days or you could always make your own!
Vegan Black Bean Burritos with Red Rice
Do you guys love burritos as much as I do? Hope so. Burritos, tacos, fajitas, enchiladas…sign me up. Mexican food is my favourite and it’s actually quite easy to create healthy, plant-based Mexican-inspired recipes.
The red rice in this recipe is flavoured with onion, garlic, vegetable stock and fresh tomato. It’s delicious even on it’s own but packed into these vegan black bean burritos it’s even better! The black beans are cooked up with lime, garlic, chili powder, cumin and pepper then it’s all stuffed in wraps with your favourite burrito toppings. I added fresh cilantro and carrot to mine but you could also add lettuce, diced tomatos, red onion, green onion or diced peppers.
Don’t feel like a wrap? Toss it all on bed of romaine and dig in! Ooo, ooooo…you could even make this chimmichurri sauce and top it with that! I know what I’m trying next!!Print
- Tortillas for wrapping, use gluten-free if needed
- For the Red Rice:
- 2 tbsp olive oil
- 1 white onion, diced (reserve some for beans)
- 2 cloves garlic, minced
- 1 cup vegetable broth
- 1 cup diced fresh tomato
- 1/4 cup water
- 1 cup rice
- For the Chili Lime Beans
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
- 1 tsp sea salt
- 1 tsp black pepper
- 3/4 tsp chili powder
- 2 tsp cumin
- 2 cansblack beans, well-rinsed, drained
- Cilantro, finely chopped
- Carrot, grated and peeled
- Cook the onion and garlic in 2 tbsp of olive oil for 5-10 minutes in a sauce pan.
- Add the rice, broth, water and tomato and cook, covered until rice is cooked. About 10-15 minutes.
- Add the extra onion and garlic to a fry pan with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and continue to cook for about 5-8 minutes until heated through.
- Once the rice and beans are done, add to a large wrap with cilantro, carrot and salsa, roll up and enjoy!
- Makes 4 very large burritos.