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Vegan Burrito

Chelsea Thompson
A Vegan burrito that is delicious, healthy, filling, and all types of Tasty! Stuffed with pinto beans, chickpeas,rice, vegetables, with avocado and tomatoes.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Dinner, lunch
Cuisine American, Mexican
Servings 6 people

Equipment

  • Grill
  • frying pan

Ingredients
  

  • 1 onion chopped
  • 1 ribs celery chopped
  • 2 tbsp garlic minced
  • 2 large Carrots chopped
  • 2 15 oz pinto beans drained
  • 2 15 oz Chickpeas drained
  • 1 zucchini chopped
  • 1 15 oz bag butternut squah Bag
  • 1/2 pound Asparagus chopped
  • 10 cherry tomatos
  • 1 large Tomatoes chopped
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1/2 Tbsp complete seasoning
  • 1 tsp Paprika for color
  • 4 1/2 cups broth Just to cover your ingredients
  • salt & pepper to taste
  • 1 tbsp olive oil

Instructions
 

  • Heat a Large pot and add your oil on Meduim high
  • Add your onions, celery, and garlic saute' for 1-2 mins until its translucent
  • Add carrots and cook uncovered for 2 minutes stirring occasionally
  • Add in pinto and chickpeas mix until its well incorporated. Cover and cook for 4 minutes on meduim low stirring occasionally.
  • Add the rest of your vegetables ( zucchini, squash, tomato, asparagus,) Mix well
  • Its time to add in your seasonings and mix until incoroporated
  • Add your broth ;Fill only to cover your chili . Bring to boil and simmer for 30-40 minutes covered.
  • Once done adjust seasoning to your liking and let sit off burner for 10 -15 minutes

Video