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)


    Basmati Rice 50.0 grams

    Basmati Rice

    Red Bell Pepper 30.0 grams

    Red Bell Pepper

    Avocado 40.0 grams


    Cucumbers 30.0 grams


    Coriander 2.0 grams


    Vegan Chili by Let's Cook 100.0 grams

    Vegan Chili by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 448.0 kcal
    • |
    • Protein : 15.0 g
    • |
    • Fat : 9.0 g
    • |
    • Carb. : 80.0 g
    Steam Your Rice
    Use 100ml of water for every 50g of rice. 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. Cover the pot.
    Mise en Place
    Prepare the ingredients as follows:

    Avocado: split it in half, take out the stone. Scoop our flesh and chop in large or small chunk or however you like to eat your avocado. 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: cut into long thin strips
    Red Bell Pepper: long thin strips just like the cucumber
    Warm your chili in a microwave or in a sauce pan
    We suggest warming the tortilla slightly, that makes it easier to wrap.
    Make Your Burrito
    Once the rice is done, you can layer your burrito. Start with the rice at the base, followed by the chili and then the vegetables.