Vegan Burrito

Now this one has an interesting story! I originally created this recipe while working at Trio, a restaurant in South Minneapolis. The idea was to create a burrito with only three main ingredients and to call it a “trio-rito,” a fun play on words. Unfortunately, the plan fell through and it never made it to the menu. But in the process of creating it, my family and a few close friends fell in love with the combination of flavors. With the spread of pesto along with fresh tomatoes, avocado, and buffaloed marinated rice, this one is a must try!

I encourage you to share your experience in the comments below if you tried this recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!

Vegan Burrito

Zahra

With the spread of pesto along with fresh tomatoes, avocado, and buffaloed marinated rice, this burrito is a must try!

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Total Time 20 minutes mins

Servings 1 person

Ingredients

  

• 1 Tortilla burrito size
• 1½ tsp Vegan Mayonnaise
• 1 tbsp Pesto
• ½ Roma Tomato medium size
• ½ Avocado medium size
• ½ cup Rice cooked & warm
• 2 tbsp Buffalo Sauce
• 1 pinch Black Pepper
• 1 pinch Salt

Instructions

 

• In a mixing bowl; mix rice and buffalo sauce together, then set aside.
• On a tortilla; spread mayonnaise and pesto.
• In the middle add tomatoes, avocado and buffaloed rice, invert the left and right hand side and roll it up. Use water on edges to seal it.
• Heat a flat pan on medium heat then place a burrito in the middle, change sides to get almost all sides golden brown.
• Cut in half and serve immediately.

Notes

Add an additional tablespoon of buffalo sauce for more spice!

Use gluten-free tortillas to make this recipe gluten-free.

Keyword burrito, trio-rito