Rice and Bean Burritos

(Serves a Party of 4)

If you are looking for something to add a little spice to your week, these burritos are to die for.

Using a few alternatives such as No Evil Foods chicken and Go Veggie Mexican Cheese, plus my homemade avocado chili lime cashew cream – you will be drooling over all of these flavors mixed up into burrito form.

Not to mention, they are also filled up with a nice variety of veggies, herbs and spices, and of course the beautiful red kidney beans and nourishing brown rice.

Living in Asheville, North Carolina – the local No Evil Foods brand should be in most grocery stores – but this recipe will still turn out incredible if you don’t have this plant-based chicken where you live – however, you will LOVE it if you ever have the chance to get your hands on some.

Ingredients:

  • 1 and 1/2 Cups of Brown Rice
  • 1 Can of Red Kidney Beans
  • 1 Chopped Red Onion
  • 1 Diced Bell Pepper
  • 4 Cups of Chopped Kale
  • 10 oz of No Evil Foods Chicken (optional)
  • 1 Cup of Go Veggie Mexican Shredded Cheese
  • 1 Tablespoon of Avocado Oil
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Cayenne
  • 1 Teaspoon of Smoked Paprika
  • Few Dashes of Salt and Pepper (to taste)
  • 4 Flour Tortillas

Ingredients for the Cashew Cream:

  • 1 Cup of Boiled or Soaked Raw Cashews
  • 1 Cup of Oat Milk
  • 1/2 Cup of Chopped Cilantro
  • 1 Ripe Avocado
  • 3 Squeezed Limes
  • 1 Teaspoon of Chili Powder
  • Few Dashes of Salt (to taste)

Ensure your cashews are fully soaked for at least a few hours, or boiled for about 15 minutes – then begin to boil the brown rice in about 3 or 4 cups of water.

Heat up a large saucepan with the avocado oil and saute the onion and bell pepper adding a pinch of salt.

If you are able to use the No Evil Foods chicken, chop it all up and throw it into the saucepan allowing it to simmer for a bit, then toss in the kale, beans, and all of your spices.

Once the rice has fully cooked, add it into the saucepan and mix it all around one last time adding a dash more of your spices and salt.

For the cashew cream, blend up all of the cashew ingredients in a blender until you have a beautiful and creamy mixture – then drizzle a bit onto each tortilla.

Drop about 1/2 cup of rice and bean mixture onto the tortillas, followed by a sprinkle of the shredded cheese.

If available, press these suckers down on a panini press for a few minutes, otherwise they will be good to go!