This is one of my favorite recent recipes that I threw together because of it's simplicity, great taste, and extremely filling nature. This recipe easily makes 4-6 servings. Even if you're just cooking for yourself, just save the leftover fillings in the fridge and throw them together in a tortilla the next day. Just remember to wait to cut the avocado up until then!
Tip: When it comes to choosing coconut milk, never get the 'light' versions. All it means is that there is added water, something you can do at home (essentially giving you 'extra' coconut milk.)
Who needs cheese? Burritos
1 cup brown rice
1 cup coconut milk (if you don't have any coconut milk, vegetable broth works too)
1 cup water
1 TBS curry powder
Cayenne pepper to taste
1 can refried beans
1 small plum tomato
2 ripe avocados
3 cloves garlic, minced
3 green onions, sliced
Diced red onion, as desired
Medium spicy salsa, as desired (try making your own - a recipe will be posted here soon)
1/4 cup corn kernels (optional)
3-4 heaping TBS of a creamy cheese alternative such as tofutti (optional)
4-6 large tortilla wraps (make your own and save a couple dollars)
- Begin by bringing coconut milk and water to a boil. Add rice, and simmer for 45 minutes or until cooked. Add curry and cayenne.
- When the rice is close to being finished, warm refried beans over medium-low heat with 1 clove garlic, corn kernels and cheese alternative if you choose to add them. Be sure not to overcook. Reduce heat as necessary until warmed.
- Preheat oven to 250 F. Slighty mash avocado with remaining garlic and salsa. Spread on tortillas, then add as much diced red onion as you'd like.
- Mix rice and bean mix together, then pile equal amounts on each tortilla. Top with slices of tomato and green onion.
- Roll into burrito form and place on a cookie sheet in the oven. Warm them up for 4-8 minutes, until nicely warmed and tortilla is soft (not too long or it will get crunchy.)