Vegetarian Rice, Bean & Chorizo Burrito
6
530
20
75
33
A delicious and easy meal prep, you can assemble these burritos and leave in your fridge to air fry, microwave, pan fry or bake to serve in a few minutes! They are good in the fridge for up to 4 days, or can be frozen for up to 3 months and thawed on the counter or overnight in the fridge.
Ingredients
- ½ medium, Yellow onion, chopped
- 1 tbsp, Olive Oil Extra Virgin
- 1 tbsp Lime Juice
- 12 tbsp Greek Yogurt, Nonfat Plain
- 6 large tortillas (I use Ole extreme wellness large tortillas at 80kcal each)
- 1 Can Fat Free Refried Beans
- 1.75 cups Vegetable Broth
- 1/2 cup, Frozen
- ¾ cup, Rice dry
- 4 clove Garlic Cloves
- 6 oz, Sharp Cheddar Cheese Block, shredded (1.5 cups)
- 1 pepper, Jalapeno Pepper, chopped and deseeded and de-ribbed. Note: you can substitute jarred jalapenos here if desired, and skip the cooking step, just chop them and toss into the filling when it is fully cooked
- 1 can black beans
- 2 cups Morningstar Chorizo Crumbles, cooked as per the instructions
- Cooking spray
- In a large pot, heat up the olive oil over medium high heat. Saute the onion and the jalapenos in the oil for 8 minutes. Add your garlic and saute for another minute.
- Add your rice, 1 teaspoon of salt and your vegetable broth and bring to a boil. Reduce to a simmer and cook covered for 18 minutes, or until the rice is tender.
- Drain and rinse your black beans, then add that to your rice. Add the lime juice and the corn. Prepare the chorizo as per package instructions.
- Assemble your burritos: Spread a layer of refried beans, followed by a layer of greek yogurt. Add one sixth of the filling to your burrito (this should come out to just about ¾ cup of filling per burrito), 1/3 cup of chorizo, then top with 1 oz of shredded cheddar cheese (1/4 cup). Roll up your burrito and lay it seam side down. Repeat for all 6 burritos. Note: I am very bad at rolling burritos, probably because I way over fill them, and this recipe is no exception. I watch youtube videos of how to roll them before I attempt it. These burritos are very large, I usually eat them with a knife and a fork personally. If you want them to be handheld, you may have to reserve some of the filling as a side.
AIR FRYER COOKING (great for single burritos): Spray the burritos all over with cooking spray, then place seam side down and cook at 340 degrees for 5-8 minutes of fresh, if refrigerated do 15 minutes.
OVEN COOKING( Great for large batch burritos): Preheat the oven to 400 degrees. Spray the burritos all over with cooking spray, then place seam side down and bake for 25-30 minutes.
Leave a Reply