Way better than Moe's®! These vegan burritos are easy to make and delicious!
Ingredients
- 2.25 cups water
- 1 cup uncooked brown rice
- 1 can diced tomatoes and green chiles , 10 ounce
- 3 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon chopped fresh basil
- 1 pinch garlic powder , or to taste
- 1 pinch salt and ground black pepper to taste
- 1 pinch seasoned salt , or to taste
- 2 tablespoons olive oil
- 2 large red potatoes , cubed
- 1 green bell pepper , chopped
- 1 medium onion , chopped
- 1 clove garlic , minced, or to taste
- 1 can black beans , 15 ounce
- 6 flours tortillas
- 1 cup fresh spinach , or to taste
- 1 cup chopped romaine lettuce , or to taste
- 0.25 cups salsa , or to taste
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
-
2
Bring water and brown rice to a boil in a saucepan. Stir in diced tomatoes with chile peppers. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 50 minutes.
-
3
While rice is cooking, mix cumin, turmeric, basil, garlic powder, salt, pepper, and seasoned salt together in a large bowl. Add olive oil. Toss potatoes in the mixture until well coated. Lay potatoes in a single layer on the prepared baking sheet.
-
4
Bake in the preheated oven until fork-tender, 15 to 30 minutes, depending on the size of the cubes, checking halfway through cooking time and flipping over as needed.
-
5
While potatoes are cooking, heat a skillet over medium heat. Saute bell pepper and onion in the hot pan until softened, about 5 minutes. Add garlic and cook for 1 minute. Remove from heat and set aside.
-
6
Heat black beans in a saucepan over medium-low heat until hot, 2 to 3 minutes. Keep warm.
-
7
Meanwhile, heat tortillas in a separate skillet over low heat until warm, 1 to 2 minutes, or according to package instructions.
-
8
Lay out tortillas and fill as desired with cooked rice, beans, potatoes, pepper-onion mixture, spinach, romaine lettuce, and salsa as desired. Wrap up into burritos and serve.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Instant Pot® Harissa Hummus
Classic hummus made from dried chickpeas in your Instant Pot® with the kick of harissa, the smoked pepper paste from North Africa. Serve with warm flatbread or veggies. You can even add some to your soups for a twist in flavor. The hummus can be served immediately or refrigerated to help flavors meld.
Fasolakia (Greek Green Beans)
Fasolakia are Greek green beans stewed with olive oil and tomato, with a few pieces of potato added for good measure. This is a main dish in Greece, not a side dish, and a prime example of plant-based eating! Good crusty bread is essential for mopping up the sauce and I always need to have a healthy chunk of feta on the side. Serve fasolakia warm or at room temperature for best flavor.
Sassy No-Sauce Naan Pizza
Simple ingredients; bold taste. Great for weeknight meals--only takes minutes and you can put it together with your kids. It's the closest thing to the pizza I ate in Italy.