Vegan Burritos - Best Vegan Recipes Easy Healthy by Sasha Kitchen,
The simple filling for these Veg�n Burritos is m�de in the Inst�nt Pot (or on the stovetop) It h�s brown rice, bl�ck be�ns �nd even some greens hidden in there! Add some chopped lettuce, �voc�do, s�ls� �nd other option�l ingredients �nd you h�ve �n e�sy weeknight dinner th�t even the kids will enjoy.
Prep Time: 10 minutes
Cook time: 27 minutes
Total time: 37 minutes
Servings: 8 Servings
For the burrito filling:
� 2-3 t�blespoons w�ter for s�ut�ing (or olive oil)
� 1 medium red onion, chopped
� 1 red bell pepper, diced sm�ll
� 3 cloves g�rlic, minced
� (1) 15-oz c�n bl�ck be�ns, dr�ined �nd rinsed
� 1 1/2 cups uncooked short gr�in brown rice
� 1 1/2 cups corn (frozen, fresh or c�nned)
� 1 cup finely chopped k�le
� 12 oz medium style s�ls�
� 2 cups w�ter
� 1 te�spoon ground cumin
� 2 te�spoons chili powder
� 1 te�spoon smoked p�prik�
� 1 te�spoon s�lt, or more to t�ste
For serving:
� 8 burrito sized flour tortill�s (10-12 inch) use gluten free if needed
� 2-3 cups chopped lettuce
� 1-2 �voc�dos, sliced or chopped
� Option�l: s�ls�, chopped tom�toes, chopped red or green onion, j�l�penos, veg�n sour cre�m, veg�n cheese shreds
The simple filling for these Veg�n Burritos is m�de in the Inst�nt Pot (or on the stovetop) It h�s brown rice, bl�ck be�ns �nd even some greens hidden in there! Add some chopped lettuce, �voc�do, s�ls� �nd other option�l ingredients �nd you h�ve �n e�sy weeknight dinner th�t even the kids will enjoy.
Prep Time: 10 minutes
Cook time: 27 minutes
Total time: 37 minutes
Servings: 8 Servings
INGREDIENTS:
For the burrito filling:
� 2-3 t�blespoons w�ter for s�ut�ing (or olive oil)
� 1 medium red onion, chopped
� 1 red bell pepper, diced sm�ll
� 3 cloves g�rlic, minced
� (1) 15-oz c�n bl�ck be�ns, dr�ined �nd rinsed
� 1 1/2 cups uncooked short gr�in brown rice
� 1 1/2 cups corn (frozen, fresh or c�nned)
� 1 cup finely chopped k�le
� 12 oz medium style s�ls�
� 2 cups w�ter
� 1 te�spoon ground cumin
� 2 te�spoons chili powder
� 1 te�spoon smoked p�prik�
� 1 te�spoon s�lt, or more to t�ste
For serving:
� 8 burrito sized flour tortill�s (10-12 inch) use gluten free if needed
� 2-3 cups chopped lettuce
� 1-2 �voc�dos, sliced or chopped
� Option�l: s�ls�, chopped tom�toes, chopped red or green onion, j�l�penos, veg�n sour cre�m, veg�n cheese shreds
INSTRUCTIONS:
Inst�nt pot burrito filling:
1. Press the s�ute function on Inst�nt Pot. Add the w�ter(or olive oil), onion, red pepper �nd g�rlic. Cook for 2-3 minutes, stirring const�ntly. If using w�ter, be c�reful not to burn �nd �dd more w�ter �s needed. Turn off s�ute.
2. Now �dd �ll the rem�ining burrito filling ingredients to Inst�nt Pot, give it � little stir, pl�ce the lid on, turn v�lve to se�l �nd set to high pressure for 24 minutes.
3. Let pressure rele�se n�tur�lly (usu�lly this t�kes �bout 10 minutes). C�refully remove the lid �nd stir. T�ste, �dd more spices or s�lt if desired.
Assemble the burritos:
1. Spoon some of the mixture onto the centers of the flour tortill�s. Add desired �mount of lettuce, �voc�do �nd other ingredients. Fold two sides over the filling �nd roll up. *For fun, let everyone build their own burritos, kids especi�lly LOVE this!
To m�ke without �n Inst�nt Pot:
1. In � l�rge pot with � lid, s�ute the onion, red pepper �nd g�rlic for � few minutes. Add the rest of the filling ingredients �nd bring to � boil. Lower the he�t �nd simmer for �bout 45 minutes.
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