Vegan Tex-Mex summer burritos
These burritos stand out for their delicious fresh flavor with tangy and spicy touches, as their ingredients give them an irresistible blend of bold, refreshing taste. They are also ideal to take along and enjoy anytime, anywhere.
This recipe is very simple, really easy to prepare and ready in just half an hour. It also has a very interesting nutritional profile, as it is very energizing and high in protein.
More specifically, these burritos are rich in protein, carbohydrates, flavonoids, lecithin, glutathione (an antioxidant), lycopene, gamma-aminobutyric acid (GABA), fiber, omega-9 fatty acids, beta-carotenes, allicin, alliin, essential oils, polyphenols, terpenoids (antioxidants), cinnamic acid, acetic acid, beta-cryptoxanthin, vitamins A, C, E, K and the B group (B1, B2, B3, B6, B7 and B9 or folic acid), sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.
Categories
Measurement system
Tap on the ingredients to add or remove them from the shopping list
Tap on the steps to mark them as done
- Step 1Wash the cilantro and chop it very finely. Set aside.
- Step 2Mince the garlic as well and set aside.
- Step 3Cut the onion into small dice and set aside too.
- Step 4Wash the tomatoes, cut them into quarters and set aside as well.
- Step 5Remove the seeds from the jalapeño and cut it into small pieces.
- Step 6In a large bowl, put the boiled rice and add the beans, corn, onion, jalapeño and tomato. Stir so that all the ingredients are well mixed.
- Step 7Next, add the salt, cumin, garlic, cayenne and pepper, add the lime juice and stir everything so that the flavors blend well.
- Step 8Heat the tortillas as directed on the package and place them on a clean, flat surface. Spoon the mixture we have prepared along the center of each one, lengthwise.
- Step 9Cut the avocado in half, then cut it into slices and place them on top of the filling of each tortilla. Next, sprinkle a little chopped cilantro on top.
- Step 10Once all the tortillas are filled, close them by folding one of the shorter ends inward, then continue with the long side, fold in the other short side and, finally, roll the burrito over itself to seal it. Once all the burritos are closed, serve.