Ingredients:
**For the Burrito Filling:**
– 1 tablespoon Pacific vegetable Broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 cup corn kernels (fresh or frozen)
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup cooked brown rice (or quinoa)
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Juice of 1 lime
**For the Guacamole:**
– 2 avocados, mashed
– 1 small tomato, diced
– 1/4 cup red onion, finely diced
– 1 tablespoon fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste
**For Assembly:**
– Large flour tortillas (Whole Wheat or Sprouted)
– Shredded lettuce
– Salsa or pico de gallo
– Optional: vegan sour cream, hot sauce
Instructions:
- **Prepare the Burrito Filling:**
– Heat the vegetable broth in a large skillet over medium heat.
– Add the diced onion and minced garlic, and sauté for 2-3 minutes until the onion becomes translucent.
– Add the diced red bell pepper and sauté for another 3-4 minutes until softened.
– Stir in the corn kernels, black beans, cooked brown rice, ground cumin, chili powder, smoked paprika, salt, and pepper.
– Cook for an additional 3-4 minutes until everything is heated through and well combined.
– Remove from heat and squeeze the juice of one lime over the filling mixture. Stir to incorporate.
- **Prepare the Guacamole:**
– In a medium bowl, mash the avocados until smooth.
– Add the diced tomato, finely diced red onion, chopped cilantro, lime juice, and salt. Mix well.
- **Warm the Tortillas:**
– Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable and easy to fold. Alternatively, wrap them in a damp paper towel and microwave for about 20 seconds.
- **Assemble the Burritos:**
– Lay a warm tortilla flat on a clean surface.
– Spread a layer of the prepared guacamole onto the center of the tortilla.
– Add a generous portion of the burrito filling on top of the guacamole.
– Layer shredded lettuce, salsa or pico de gallo, and any additional desired toppings (e.g., vegan sour cream or hot sauce).
- **Fold the Burritos:**
– Fold the sides of the tortilla over the filling.
– Roll it tightly from the bottom up to create a sealed burrito.
- **Serve:**
– Cut the burritos in half if desired and serve immediately with lime wedges.
### Tips
– **Make Ahead:** You can prepare the filling and guacamole ahead of time and store them in the refrigerator. Assemble the burritos just before serving.
– **Variations:** Feel free to add other veggies such as sautéed mushrooms, zucchini, or spinach to the filling.
– **Vegan Cheese:** For an extra cheesy flavor, add some vegan cheese shreds to the filling before rolling up the burrito.
Enjoy your delicious plant-based burritos!