Dairy-Free Cheesy Bean and Rice Burrito
Satisfy your Tex-Mex cravings with this flavorful Dairy-Free Cheesy Bean and Rice Burrito! Perfect for plant-based or dairy-free lifestyles, this recipe combines hearty brown rice, seasoned black beans, and a zesty homemade "cheese" sauce made with nutritional yeast and plant-based milk for a creamy, indulgent touch. Fresh cilantro, lime, tomato, and avocado deliver bright, vibrant flavors, while warm flour tortillas wrap it all up into a deliciously portable meal. Ready in under 45 minutes, these burritos are ideal for an easy family dinner or a satisfying make-ahead lunch. Packed with wholesome ingredients and bursting with bold spices, this recipe is a must-try for anyone seeking a dairy-free twist on a classic comfort food favorite.
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 1 can (15 oz) black beans
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 cup nutritional yeast
- 0.75 cup plant-based milk
- 1 lime
- 0.5 cup cilantro
- 4 large flour tortillas
- 1 tomato
- 1 avocado
- to taste salt and pepper
Instructions
Rinse the brown rice under cold water and combine it with 2 cups of water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for about 25 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, finely chop the onion and garlic.
Heat olive oil in a pan over medium heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
Drain and rinse the black beans and add them to the pan with the onion and garlic. Stir in ground cumin, chili powder, and 0.5 teaspoon of salt. Cook for 3-4 minutes until heated through.
To make the cheese sauce, combine nutritional yeast, plant-based milk, juice of 1 lime, and a pinch of salt in a small bowl. Whisk until smooth and set aside.
Warm the tortillas in a dry skillet for about 30 seconds on each side until pliable.
Dice the tomato and slice the avocado.
Once the rice is done, fluff it with a fork. Stir in chopped cilantro.
Assemble the burritos by spreading a layer of rice, then a spoonful of bean mixture onto each tortilla. Top with diced tomato, avocado slices, and a drizzle of the dairy-free cheese sauce.
Fold the sides of the tortilla over the filling, then roll from one end to the other. Serve immediately and enjoy!
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5227 mg | 227% | |
| Total Carbohydrate | 263.6 g | 96% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 27.5 g | ||
| Protein | 57.3 g | 115% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 947 mg | 73% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
