Black Rice Burritos
This recipe is packed with fiber-rich black rice, protein-loaded lentils and chickpeas. Great for a quick lunch or a grab-and-go dinner!
Servings: burritos
Calories: 517kcal
Ingredients
- 4 wraps
- 4 vegan sliced cheese
- ¼ cup lentils washed and drained
- ¼ cup chickpeas washed and drained
- ⅓ cup tomato chopped
- ¼ cup corn
- ⅛ cup onion chopped
- 1 cup black rice cooked
- 1 tablespoon cumin powder
- ½ tablespoon agave syrup
- 1 tablespoon cayenne pepper
- 1 tablespoon olive oil
- 12 green olives
- 1 garlic clove chopped
Instructions
Make the Filling
- In a nonstick pan over medium heat, add olive oil and sauté garlic and onions until tender.
- Add cumin powder and cayenne pepper. Cook for about 10 seconds to release their aroma.
- Add tomatoes and agave syrup. Stir and cook for about 1 minute until tomatoes soften.
- Add vegan sliced cheese, lentils, chickpeas, corn, and black rice. Mix until everything is well combined and cook for about 3 minutes.
- Stir in the green olives and remove from heat.
Assemble the Burritos
- Warm the wraps in a dry pan or microwave.
- Fill each wrap with a generous scoop of the filling.
- Roll tightly into burritos.
Serve
- Serve warm or enjoy cold.
Notes
- Can be stored in the fridge for up to 2 days.
- Can be frozen for up to 1 month. Wrap tightly in foil or plastic wrap for best results.
Serving: 1gCalories: 517kcalCarbohydrates: 66gProtein: 11gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.05gSodium: 417mgPotassium: 382mgFiber: 8gSugar: 5gVitamin A: 697IUVitamin C: 4mgCalcium: 92mgIron: 4mg
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