Vegan Burrito

Make them for a simple weeknight dinner!

Ingredients For the corn* and black bean salad:

• 1 can black beans

• 1 can corn

• 1 teaspoon paprika powder

• 1/2 teaspoon smoked paprika powder

• 1 teaspoon cumin

• 2 teaspoons fresh lime juice

• 2 green onions, cut into rings

• 1/2 cup freshly chopped cilantro

• Pink Himalayan sea salt, to taste

• Black pepper, to taste

*Omit corn for food sensitivities.

For the filling:

• 1 cup guacamole (homemade or store-bought)

• 1 cup salsa (homemade or store-bought)

• 3/4 cup vegan sour cream

• 1/2 cup vegan shredded cheese

• 3 cups shredded lettuce

• 3 cups cooked brown rice (seasoned with salt and 1 teaspoon of cumin)

• 6 large gluten-free tortillas

Instructions:

• Drain and rinse the black beans and corn. In a medium bowl, combine them with the paprika powder, cumin, smoked paprika powder, lime juice, salt and pepper. Add the chopped green onions and the fresh cilantro, and stir well.

• Lay a tortilla down flat on a plate. Add some rice in the center of the tortilla. Then, add some of the bean and corn salad on top. Next comes some salsa, lettuce, vegan cheese, vegan sour cream and guacamole. If you want, you could also sprinkle some red pepper flakes on top.

• Fold in the sides and then roll the burrito up and wrap it in foil. Then cut it into half with a sharp knife. Enjoy!