Vegan Chili and Rice Burrito

Vegans have reasonably lower levels of blood pressure and LDL cholesterol, along with healthy levels of blood lipids. All these factors lead to significantly better cardiovascular health. The wealth of phytochemicals, antioxidants, and fiber present in fruits and vegetables, which cover the significant part of a vegan diet, aid in reduced incidences of heart disorders.

    This combination does not exist.

    Tortillas 2.0 Unit(s)


    Vegan Chili by Let's cook 100.0 grams

    Vegan Chili by Let's cook

    Basmati Rice 50.0 grams

    Basmati Rice

    Avocado 40.0 grams


    Cucumbers 30.0 grams


    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Coriander 2.0 grams


    • Time : 30.0 mins
    • |
    • Calories: 448.0 kcal
    • |
    • Protein : 15.0 g
    • |
    • Fat : 9.0 g
    • |
    • Carb. : 80.0 g
    Your Pantry Essentials
    Utensils: pan | pot |
    Pantry: salt and pepper | your preferred cooking oil | water |
    Prepare your Ingredients
    Avocado: split it in half, take out the stone. Scoop our flesh and slice. You could do this just before you serve the burritos. Avocados are likely to go black when exposed to oxygen
    Coriander: wash, dry and chop it
    Cucumber: wash, cut into long thin strips
    Red Bell Pepper: wash, long thin strips just like the cucumber.
    Steam the Rice
    To cook the rice you will need 2ml of water for every 1g of rice, so :
    50g rice: 100ml water | 100g rice : 200ml water | 150g rice : 300ml water | 200g rice : 400ml water | 250g rice : 500ml water | 300g rice : 600ml water
    Bring the water to a boil and then turn down the heat for a gentle simmer. Let the rice simmer for roughly 10-15 minutes.
    Build the Burrito
    Warm the vegan chili provided, either in a microwave or in a sauce pan.
    Warm the tortilla slightly, this makes it easier to wrap.

    Spread the tortila flat on a plate. Start with the rice at the base, followed by the chili and then the vegetables - red bell peppers, cucumbers, avocado, coriander. Wrap the tortilla tightly and serve.