Main Dish

Vegetarian Burritos

Burrito 1


Vegetarian Burritos

Serves 4

4 large flour tortillas (burrito size)

1 tablespoon oil (vegetable or canola)

1/2 cup long-grain white rice

1 cup water

4 tablespoons freshly chopped cilantro, divided

3/4 of a lime, divided

1/4 teaspoon salt, plus more to taste

1 cup prepared refried beans, store-bought or homemade

1/2 cup sour cream, regular or light

1 cup (4 ounces) shredded cheddar cheese*

1-1/2 ripe avocados


  1. Heat the oil in a large skillet over medium heat. Add the rice, and sauté it for 1-2 minutes, stirring occasionally. Once the rice is nicely toasted, add the water, reduce the heat to a simmer, and cover the skillet. Cook the rice for 21-24 minutes, or until the rice grains are tender (and do not peek during the cooking time!). Add 2 tablespoons chopped cilantro and the juice of 1/4 lime. Fluff with a fork, and set aside.
  2. While the rice is cooking, make the guacamole – pit the avocados (I also made a video on how to make it), and place the flesh of the avocados into a bowl. Add 2 more tablespoons chopped cilantro, the juice of 1/2 a lime, and salt to taste. Refrigerate until ready to use.
  3. Heat up the refried beans on the stove or in the microwave.
  4. To finish the burritos – place the flour tortillas into the microwave for 30-45 seconds. Once they are very warm, place one onto a plate. Place down the beans first, spreading them out evenly. Spoon 2 tablespoons of sour cream onto the burrito next, spreading it out evenly. Place 1/4 cup of rice on top of the beans, then top with the cheddar cheese and guacamole. Fold up as explained in the beginning of the post. Repeat with the remaining 3 burritos.





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