CILANTRO LIME BURRITO

​

INGREDIENTS

​​​

• Cilantro Lime Rice

• 1 cup uncooked organic brown rice , cooked according to package directions

• 2 tablespoons lime juice , freshly squeezed

• 1/2 cup cilantro , chopped

• 1/2 teaspoon salt (I add it to the cooking water)

​

• Chipotle & Lime Black Beans

• 2 15 oz cans organic black beans , rinsed and drained

• 1 chipotle pepper in adobo sauce + 2 tablespoon sauce, chopped finely (canned in the Mexican section at the store)

• 1-2 tablespoons lime juice , freshly squeezed

• Salt , to taste

​

• Pico de gallo (or sub just 1 1/2 cups diced tomatoes)

• 1 1/2 cups tomato , diced small (about 3 medium tomatoes)

• 1/2 cup onion , diced small (about 1/2 medium onion)

• 1/2 cup cilantro , chopped finely

• 1-2 tablespoons lime juice

• Salt , to taste

​

• For Serving

• 4 large gluten free tortillas 

• 1 large avocado , sliced or cubed

• 1/2 cup vegan sour cream, mixed with hot sauce if desired (sub vegan mayo)

​

INSTRUCTIONS​

​

Cilantro Lime Rice

1. After the rice is cooked, remove from heat and fluff with a fork. Add lime juice and cilantro and gently stir to combine well. Taste for seasoning and add more if needed. Cover with lid to keep warm. 

Chipotle & Lime Black Beans

1. In a medium skillet over medium heat, add the beans, chipotle peppers and adobo sauce. Bring to a slight simmer to heat throughout, about 2-3 minutes. Remove from heat and stir in lime and salt to taste. Keep covered. 

2. Pico De Gallo

3. In a medium bowl, combine all ingredients well. Taste and adjust flavors if needed. Set aside. 

4. To Serve

5. Warm a tortilla in a large skillet over medium heat, about 15-20 seconds on each side. Place on a flat surface and add the rice, beans, tomatoes, avocado and sour cream in the middle (don't overfill). Fold the sides in then tuck in the top flap under the filling as you roll. Continue to roll tightly until complete

​

Enjoy!

​

​

​

Recipe adapted from Feelgoodfoodie.net

​