- 1 medium red onion, thinly sliced
- Juice of 1 lime
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
- 1 small red chili, thinly sliced (optional)
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Instructions for Salsa Criolla:
- Place the sliced onion in a bowl of cold water and let sit for 10 minutes to reduce bitterness. Drain and pat dry.
- Combine the onion, lime juice, vinegar, olive oil, chili (if using), cilantro, salt, and pepper in a bowl. Toss well and set aside.
Instructions
Step 1: Prepare the Spiced Beans
- Heat olive oil in a skillet over medium heat.
- Add the onion and garlic, and sauté until fragrant, about 3–4 minutes.
- Stir in the beans, smoked paprika, cumin, oregano, turmeric, and chili powder.
- Cook for 5–7 minutes, mashing some of the beans with the back of a spoon for a thicker texture. Season with salt and pepper to taste.
Step 2: Make the Cilantro-Lime Rice
- In a bowl, mix the cooked rice with fresh cilantro, lime juice, and a pinch of salt. Toss well and set aside.
Step 3: Warm the Tortillas
- Heat the tortillas in a dry skillet, oven, or microwave until warm and pliable.
Step 4: Assemble the Burritos
- Lay a tortilla flat on a clean surface.
- Add a scoop of cilantro-lime rice, a generous spoonful of spiced beans, a few slices of avocado, shredded lettuce, and salsa criolla.
- Drizzle with vegan sour cream and hot sauce, if desired.
- Fold the sides of the tortilla inward, then roll it up tightly from the bottom to form a burrito.
Step 5: Serve and Enjoy
- Slice the burritos in half for easier handling, or wrap them in foil for on-the-go meals.
- Serve with extra salsa criolla and hot sauce on the side.
