Mango Black Bean Burritos


4 servings

For the crema:

  • ½ cup raw cashews
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lime juice
  • ¼ teaspoon fine sea salt

1½ cups brown rice

For the salsa:

  • 1 large mango, peeled, pitted, and diced
  • 1 large avocado, pitted and diced
  • 1 jalapeño or habañero pepper, seeded and minced
  • 1 garlic clove, minced
  • 2 tablespoons lime juice
  • ½ teaspoon fine sea salt

1 can black beans, drained and rinsed

4 Food For Life® Black Rice Tortillas, warmed

1 tablespoon olive oil

  1. In a medium bowl, cover cashews with warm water and let soak for 30 minutes. Drain and rinse, then transfer them to a blender. Add 6 tablespoons water, nutritional yeast, lime juice, and salt and blend on high speed until smooth. Set aside.
  2. Meanwhile, in a medium saucepan combine rice and 3 cups water. Bring to a boil, cover, reduce heat to medium-low, and simmer until tender, about 30 minutes. Remove from the heat and set aside.
  3. For the salsa, in a medium bowl combine mango, avocado, pepper, garlic, lime juice, and salt. Set aside.
  4. Lay out tortillas on a work surface. Divide rice between them, then top with black beans and mango salsa. Fold in sides of tortilla then roll up to enclose filling. Serve with crema.