Ingredients
- 1 cup cooked rice (or start with 1/2 cup rice grains and cook)
- 1+2 tbsp oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium russet potatoes, or 2 medium sweet potatoes, chopped into 1 inch cubes
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika (or use smoked paprika for more of a smoky taste)
- 1/2 tsp cumin
- salt and pepper
- 2 cans black beans rinsed and drained
- 8 large vegan burrito tortillas
Burrito Toppings-
- 1 small head of romaine lettuce, thinly sliced
- 2-3 medium roma tomatoes, diced
- 1/4 cup cilantro, roughly chopped
- Guacamole, salsa, vegan sour cream, or chipotle sauce
- 1 lime, cut into wedges
Instructions
-
Preheat the oven to 400 degrees if not using an air fryer.
- Dice the potato and put them on a parchment lined tray. Drizzle 2 tbsp of olive oil over the top and toss to coat. Sprinkle chili powder, garlic powder, paprika, cumin, salt, and pepper over the potatoes. Toss to combine. Roast for 25-30 minutes or until the edges start to brown, flip halfway through. This can also be done in the air fryer.
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While the potatoes are roasting, saute the diced onion in 1 tbsp of oil over medium heat for 5-8 minutes. Add drained black beans and minced garlic cloves. Cook for 2-3 minutes or until the beans are warmed through. Season with salt and pepper. Cover and set aside until everything is ready.
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When the potatoes are done roasting, add them to the pan with the beans and onions. Mix to combine.
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Warm a tortilla, place the lettuce down first, add rice, a scoop of the black bean and potato mixture, tomatoes, and guacamole. Squeeze a wedge of lime over the filling and roll up the burrito