Ingredients
Scale
- 2 cups cooked jasmine rice
- 2 TB cilantro
- 1/2 onion
- 1.5 tsp garlic
- 2 TB oil
- 1 can black beans
- 1 TB chili powder
- 1/2 tsp cumin
- 4–6 top 9 allergen free tortillas
- 1 bag daiya mozza shreds
- 1 bag daiya cheddar shreds
- 1 cup plain Oat yogurt for serving
- 2 avocados turned into paste for serving
For the Steak if not vegan:
- 1 lb. steak or chicken cut into cubes
- 3 TB oil, divided in half
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp johnny sea salt seasoning
Instructions
- Toss rice and cilantro together
- Cook garlic and onion in oil, then add beans and seasonings.
- Top burritos with daiya cheese, extra cilantro, avocado, plain yogurt (great substitute for sour cream) and steak if desired.
For the steak:
- Drizzle 1.5 TB oil over steak or chicken. Rub in all the seasonings.
- Cook on medium high heat in a pan with 1.5 more TB of oil. Cook meat till insides are brown and outsides are nicely seared (about 3-5 mins each side two times)
- Cook Time: 10 min