Healthy and super tasty vegan burritos. Filled with salsa, beans, guac, brown rice and caramelised onions and peppers. I promise you that you won't miss meat when eating this.
Transfer to a pot or pan and bring to a bowl over high heat. Once the salsa is boiling, turn the heat down low an simmer the salsa for about 10 minutes stirring occasionally.
Put your rice, 3 cups of water and a generous pinch of salt in a pot.
Bring the water to a boil, once the water is boiling, turn the heat down low and then cover the pot with a lid. Continue to simmer for 8-10 minutes.
Meanwhile, pre-heat a pan over medium-high heat. Add your oil, then and your beans and smoked paprika. Fry the beans for a few minutes and then season with salt and pepper.
Once the rice is cooked, turn the heat off, add the beans to your rice, stir through and then set aside.
After about 10-15 minutes, the onions should start to brown. At this point, add your red peppers.
Fry in the pan for about another 5 minutes, then turn the heat down low and cover with a lid. Cook the peppers while covered for a few minutes. Then, take the lid off, add your chilli flakes and your smoked paprika, turn the heat off then set aside.
Pre-heat a griddle pan, or if you don't have a griddle pan use a frying pan (if you are going to use the pan you used for the caramelised onions and peppers, make sure you clean and dry it first).
These burritos are amazing for meal prep, as long as you wrap and seal them well.
You can freeze these burritos for a later day, but make sure that when you defrost the burrito, avoid the microwave. Using a warm oven instead.
If you don't have any baking paper to seal the burritos, use foil.
This recipe doesn't involve a whole lot of spice, so feel free to add extra chilli flakes or perhaps some chilli powder if you wish.