Name: Vegan Black Bean Burritos with Mango Salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups store-bought mushroom or vegetable broth, or homemade broth; 1 cup brown rice; One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups cooked black beans); 4 burrito tortillas; A few teaspoons cooking oil; 1 large ripe mango, peeled and cut into small dice; 1 small red onion, finely diced, divided; 3 tablespoons minced cilantro, divided; 3 tablespoons fresh lime juice (from about 2 limes), divided; Fine sea salt, to taste; Freshly ground black pepper, to taste; 2 ripe avocados, pitted and peeled

Description

These vegan black bean burritos with mango salsa and guac are packed with nutrients and are simple enough for weeknight dinners.

Ingredients

Scale

For the Burritos

2 cups store-bought mushroom or vegetable broth, or homemade broth
1 cup brown rice
One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
4 burrito tortillas
A few teaspoons cooking oil

For the Salsa and Guacamole

1 large ripe mango, peeled and cut into small dice
1 small red onion, finely diced, divided
3 tablespoons minced cilantro, divided
3 tablespoons fresh lime juice (from about 2 limes), divided
Fine sea salt, to taste
Freshly ground black pepper, to taste
2 ripe avocados, pitted and peeled

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Instructions

In a small pot, bring the broth to a boil. (If your broth is unsalted, season it with a 1/4 teaspoon salt. If it has salt added, do not season it.) Add the rice, cover tightly with a lid, and cook over low heat until all the broth is absorbed and there are small air bubbles on the surface of the rice, about 20 minutes. Let stand covered until you’re ready to assemble the burritos.
Meanwhile, make the mango salsa. In a medium bowl, combine the mango with 1/4 cup diced onion, 1 tablespoon cilantro, and 1 tablespoon lime juice. Season to taste with salt and pepper.
Make the guacamole. Place the avocados in a shallow bowl and mash with a fork until smooth. Stir in about 2 tablespoons of the diced onion, 1 tablespoon cilantro, and the remaining 2 tablespoons lime juice. Season to taste with salt.
To assemble the burritos, lay a tortilla on a flat surface and spread about 1/3 cup rice in the middle, leaving a 2-inch border. Then pile about 1/3 cup beans on top, followed by a few dollops of the guac, and the mango salsa. Fold the bottom edge of the tortilla over the fillings, tuck in the sides, and roll up tightly.
Heat a tiny bit of oil in a small non-stick skillet over medium-low heat. Place the burrito seam-side down in the skillet and toast for 1-2 minutes, until lightly brown, then flip and toast the other side.
Repeat with the remaining ingredients. Serve immediately.

Nutrition

Serving Size: 1 burrito
Calories: 590