Once you start tacking dietaries onto recipes — paleo, gluten-free, vegan — the options (and flavors) tend to shrink. Avoid this entirely with a copy of Minimalist Baker’s Everyday Cooking, from bloggers Dana and John Shultz. Packed with healthy, delicious spin-offs of your favorite dishes, this is one collection that will point you in the right direction.
Our cookbook designer, Holly, recommended I add this recipe to the cookbook as it was sure to be a crowd-pleaser. The original inspiration was a bit difficult to tackle while keeping within my simple standards, so I made a few adjustments and came up with something amazing. I would be proud to serve this to meat lovers and plant-focused folks alike. It is hearty, filling, and versatile. Multiply the recipe to serve more, and serve it buffet style to let everyone build their own dream burrito.
Note: This recipe yields leftover potatoes, rice and black beans, all of which are calculated into the nutrition information below. Actual nutrition values will vary depending on how generously you fill your burrito.
- 3/4 cup white rice, rinsed and drained
- 1 1/2 cups water
- 1/4 teaspoon sea salt
- 1/2 lime, juiced (1 tablespoon)
- 1/4 cup fresh cilantro, chopped
- 1 cup cooked black beans (if unsalted, add 1/4 teaspoon salt)
- 1/4 teaspoon each ground cumin, garlic powder and chili powder
Hash browns and onions
- 4 small red potatoes*
- 1/2 red onion
- 1-2 tablespoons vegan butter (or 15-30 milliliters olive oil)
- 1/4 teaspoon each sea salt and black pepper
Quick avocado slaw
- 1/4 ripe avocado
- 1 lime, juiced (2 tablespoons)
- 1 cup purple cabbage, green cabbage or radish, thinly sliced
- 1 jalapeno, seeds removed, thinly sliced
- Pinch each sea salt and black pepper
- 2 large vegan flour tortillas (white or wheat, your preference)
- 1/4 cup salsa
- 1/2 ripe avocado, sliced
- hot sauce
For the burrito
This recipe looks like a lot, but it comes together quickly! Start by adding rice, water, and salt to a saucepan and bringing to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until all water is absorbed and rice is fluffy. Remove from heat and set aside.
As rice is cooking, heat large metal or cast-iron skillet over medium heat. Wash and chop potatoes into bite-size pieces.* Slice onion into 1⁄4-inch rings.
Once hot, add vegan butter or olive oil. Swirl to coat. Add potatoes to one half of pan and onions to the other half. Season both generously with salt and pepper, cover, and let cook for 4-5 minutes on one side. Then flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Turn off heat and set aside.
Add beans to small saucepan over medium heat and season with spices. When bubbly, reduce heat to low to keep warm.
To make slaw, mash together avocado and lime juice, then add cabbage and jalapeño and toss to combine. Season with a pinch of salt and set aside.
To the cooked rice, add lime juice and cilantro. Toss with a fork to combine.
To soften tortillas, wrap in a damp towel and warm in microwave for 30 seconds (or in a 350°F oven for 1-2 minutes).
Add fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired). Roll up, slice in half, and enjoy. Serve any extra potatoes, black beans, or rice on the side.