Vegetarian Bean Burrito

Here on Dish + Drink, we publish a good deal of stories relating to a meatless diet. Thanks to resident vegetarians and vegans, we’re all learning more about what it’s like to lead a plant-based lifestyle. While I am not part of this group, I do look to make more conscious decisions than many Americans.

While it’s likely that I won’t be giving up chicken or salmon any time soon, this vegetarian burrito does open up my mind to the alternatives. The dish is packed with protein and is entirely vegetarian. If you’d like to make it vegan, use corn tortillas and swap out the milk-based yogurt and cheese for vegan ones.

What you’ll need:
1 can black beans, rinsed and drained
1/2 cup white onion, chopped
2 cups saffron rice
1 avocado, sliced
1 jalapeno, diced
1 tsp garlic, chopped
1 tsp Florida seasoned pepper
1/4 tsp cumin
1/4 tsp smoked paprika
Nonfat Greek yogurt
Shredded jack cheese
Olive oil

Preheat the oven to 175.

Cook the rice.

While the rice is cooking, heat some olive oil in a pan. Add the garlic and onion and cook until the onion is translucent. Then, stir in the beans, Florida seasoned pepper, cumin, and paprika.

When the rice is finished cooking, toast the tortillas in the oven.

Then, plate the tortillas and top with the rice, avocado, beans and onions, pepper, cheese, salsa, and yogurt.

Fold the burrito and serve.