The Ultimate Vegan Burrito
This Ultimate Burrito is going to knock your socks off! This has its own unique ingredients and homemade sauces, which put this burrito into over the top amazing-ness. Using a gluten free tortilla makes this a burrito everyone can eat! Making a burrito that hits all the right spots is exactly what you will accomplish with this Ultimate Vegan Burrito recipe. It includes a creamy salsa verde dressing, homemade guacamole, seasoned beans, rice, fresh sprouts and sliced tomatoes. This burrito is the second video from season 3 of my cooking show, so watch it below!
Watch Video Above to See How To Make this Ultimate Burrito
1 can pinto beans, drained
1/4 cup onion, diced
2 cloves garlic, minced
1/4 cup pepper, chopped (red or green)
1/8 tsp. cumin powder
1/8 tsp. chili powder
Chili flakes – a couple shakes
*Cayenne – one shake (optional)
1/8 tsp sea salt
1 cup of your favorite dry rice (I use a mixture of basmati and red rice)
2 cups water (or amount directed on package)
1 ripe Hass avocado
1/2 tbsp. fresh lemon juice
1/8 tsp. sea salt
1 small clove garlic, minced
Creamy Salsa Verde Dressing
2/3 cup cashews (raw, unsalted, and unsoaked)
4 tbsp. salsa verde (I like the kind at Trader Joe’s)
1/3 cup water
1 tbsp. fresh lime juice
4 Gluten Free BFree Tortillas
1c. Sunflower Sprouts
1 sliced ripe tomato
Keeping your avocado and guacamole fresh is all in the pit. That’s right the PIT! Don’t throw it out, it is what will keep you guacamole and avocado fresh.
How to: Make your guacamole, setting aside the pit. Once your guacamole is made, then place your pit in the middle of the guacamole. Remove the pit when you eat. If you are using half an avocado, always keep the unused half with the pit and it will stay fresh.
*Cayenne is very hot and spicy, add if you like a kick but be cautious with the amount.
Find BFree Tortilla Wraps in your area by clicking here to see the store locator
I like to cook my rice in a rice cooker ahead of time since rice stays well in the fridge for up to 5 days.
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This post is sponsored in conjunction with BFree Foods, all ideas and content is my own