Easy Spanish Rice Burritos

Spanish Rice Burritos (1)

This flavorful rice can either fill bean burritos or be served alongside them to round out a hearty meal.


For the rice:

  • 1 cup brown rice
  • 1/4 cup shredded vegan cheddar
  • 1/2 cup mild salsa

For the burritos:

  • 1 (15-ounce) drained and rinsed can black beans
  • 1 (4-ounce) jar carrot puree
  • 1 cup cooked and chopped Gardein chick’n strips
  • 3/4 cup shredded vegan cheddar
  • Whole wheat tortillas
  • Salsa for serving
  1. To prepare the rice, cook according to package directions. Remove from heat and stir in 1/4 cup cheddar and 1/2 cup salsa; set aside.
  2. Meanwhile, combine the black beans and carrot puree in a small saucepan over medium heat. Cook for about 5 minutes, until heated through. Remove from heat and mash with a potato masher, then stir in the chick’n and 3/4 cup cheddar.
  3. To serve, warm whole wheat tortillas according to package directions. Spoon the bean filling and cooked rice into the tortillas to taste, and roll up.
  4. Add a little extra salsa on top to serve!

Spanish Rice Burritos (2)