Plant-Based Foil Wrapped Burritos with Simple Queso
A plant-based Mexican favorite filled with brown rice, black beans, veggies and cheese-less queso.
Servings 4 burritos
Equipment
- 4 squares of aluminum foil
Ingredients
Burrito Filling
- 1/2 cup brown rice or other whole grain
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 1/2 cup black beans, rinsed
- 1/2 cup frozen corn, thawed
- 1 tsp chili powder
- 1/2 tsp cumin
- 4 10-12 inch 100% whole grain tortillas
Simple Queso
- 1/2 cup raw cashews
- 1 T nutritional yeast
- 1/4 cup salsa
- 1/4 cup almond milk or other non-dairy milk
- 1 tsp cumin
Instructions
- Place brown rice and 1 cup of water in a medium saucepan over medium heat. Bring to a boil, reduce heat, cover and let simmer for 20 minutes.
- While rice is cooking, Add diced onion and bell pepper to a medium skillet with 2 T water over medium heat. Saute for 2-3 minutes, stirring continuously, add black beans, corn, chili powder and cumin and saute for an additional 2-3 minutes. Once veggies are soft, remove from heat and set aside.
- To make queso, add all queso ingredients to food processor and blend until smooth, stopping to scrape down sides as needed. To reach a smooth consistency, you'll likely need to blend for at least 2 minutes.
- Preheat oven to 350 degrees F.
- To assemble burritos, place a whole grain tortilla on each piece of foil. Spread with queso, leaving about 1 inch around all edges. Add cooked whole grain, to the center of each tortilla, distributing it equally between the 4 tortillas. Repeat with the cooked beans/veggies. To roll, fold in the sides and tightly roll into a burrito. Wrap each burrito with foil.
- Place foil wrapped burritos in the oven, cook for 8 minutes. *This step is optional, though allows the flavors to distribute and tortilla to become nice and soft!
Notes
Cool leftover burritos and then store in the refrigerator for up to 5 days.
Though the queso is easy and delicious, salsa or hummus can be used in it's place.