Burrito Del Rio is a Mexican food joint in Osborne Village that serves a wicked vegan burrito. This is my attempt at duplicating it. Sorry, I didn’t pay any attention to proportions, so the recipe is just a guide.
• Cooked black beans, drained
• Olive oil
• Chili powder
• Salt and pepper
In a skillet, heat olive oil and add your black beans and spice up to your taste. Add corn.
• Onion, cut in half and sliced lengthwise into thin strips
• peppers, diced (mixture of red, orange and yellow)
• garlic, minced
• olive oil
• chili powder
• salt and pepper
In a skillet, sauté all ingredients until just tender and season to taste.
• brown basmati rice, cooked
Cook up brown rice adding salt to the cooking water. (Best brown rice – bring a large pot of water to a boil, add rice and boil for 20 to 25 minutes until just tender, drain.)
The basic ingredients can be prepared ahead of time and stored in the fridge. When ready to serve, heat up the beans, grilled veggies and brown rice. Add your favorite salsa ( Daiya cheese and chopped avocado are optional add ins) and roll up in a whole grain burrito shell.