Bean and Cheese Burritos
Jicama-Pineapple Slaw
Ingredients
- 1 (8.8-oz) pouch microwavable brown rice
- 1 (15- or 16-oz) can refried pinto beans (or refried black beans)
- 1 (8-oz) carton vegan sour cream, divided
- ½ (16-oz) container fresh salsa, divided
- 6 burrito-size flour tortillas (preferably whole wheat)
- 2 cups shredded vegan Cheddar cheese
- 2 cups shredded lettuce
- 2 avocados, chopped
Instructions
- Microwave rice according to package directions.
- Combine beans with 2 Tbsp each sour cream and salsa in a saucepan; cook over medium-low heat 5 minutes or until thoroughly heated.
- Heat tortillas in microwave.
- Spread bean mixture down center of tortillas. Top with rice, cheese, lettuce, and a small amount of sour cream and salsa.
- For each burrito, fold side closest to you over filling, then fold right and left sides toward center. Tightly roll up burrito. Cut burritos in half.
- Serve with avocado and remaining sour cream and salsa.
Side Dish Ingredients
- 1 large jicama, peeled and shredded
- 1 peeled pineapple, cored and chopped
- 1 jalapeño pepper, seeded and diced
- 2 Tbsp chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 1 Tbsp olive oil
Side Dish Instructions
- Combine all ingredients in a bowl. Season with salt and pepper to taste; toss. Refrigerate until ready to serve.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
