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Vegan Burritos (Instant Pot and Stovetop Options)
  • For the burrito filling:
  • 2-3 tablespoons water for sautéing (or olive oil)
  • 1 medium red onion, chopped
  • 1 red bell pepper, diced small
  • 3 cloves garlic, minced
  • (1) 15-oz can black beans, drained and rinsed
  • 1 1/2 cups uncooked short grain brown rice
  • 1 1/2 cups corn (frozen, fresh or canned)
  • 1 cup finely chopped kale
  • 12 oz medium style salsa
  • 2 cups water
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or more to taste
  • For serving:
  • 8 burrito sized flour tortillas (10-12 inch) use gluten free if needed
  • 2-3 cups chopped lettuce
  • 1-2 avocados, sliced or chopped
  • Optional: salsa, chopped tomatoes, chopped red or green onion, jalapenos, vegan sour cream, vegan cheese shreds
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