As I have mentioned in several posts, I like spicy food. So this vegan burrito plate is just my cup of tea. You can never go wrong with a burrito. I think it’s the comfort of the food that makes is so special. This one is similar to the popular burrito bowls; it’s just served on a flat plate.
I use wild black rice for this recipe. It gives the dish an extra “nutty” flavour as well as some great texture. Wild black rice is not technically rice but an aquatic grass so it’s naturally gluten-free, making the dish suitable for almost everyone. It takes a little bit longer to cook black rice compared to white rice, but the wait is well worth it.
Black rice packs more protein per serving than both brown and red rice. It’s also high in fibre and antioxidants making it the most nutrient dense of the rice types.
Be sure to rinse the black rice before you start cooking it.
- 1 1/2 dl (1/2 cup) wild black rice
- 1-2 tomatoes
- 10 cherry tomatoes
- 2 1/2 dl (1 cup) salsa
- 1 1/2 dl (1 cup) guacamole
- 1 can black beans in water
- 1 onion
- 4 garlic cloves
- 2 tsp chilli powder
- 1 tsp garlic powder
- 1 tsp oregano
- A pinch of cayenne
- 2 tbsp tomato paste
Start cooking the rice according to the cooking instructions, this might take a while, that’s why we start with it.
Dice the onion and garlic cloves as small as you can and chop up the tomato
Heat some oil in a non-stick skillet and add the onion and garlic to sauté for 5 minutes or until the onion is translucent.
Stir in the chopped tomato, beans, and all the spices together with some salt and let simmer for 5-6 minutes. Add salt if needed.
Don’t worry if your rice is not ready here, you can re-heat the bean mix once it’s ready.
Put a layer of rice on the plate, then some salsa, then some bean mix and top of with the guacamole.
Finally sprinkle some coriander leaves on top and decorate with cherry tomatoes cut in half.