Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tortilla | 1 medium flour (45g) | 140 |
| Cream Cheese | 1 oz (28g) | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup coconut milk
- 1 cup water
- 1 cup brown rice
- 1 tablespoon curry powder
- Cayenne pepper, to taste
- 1-(12 ounce) can refried beans
- 3 cloves garlic, minced, divided
- 1/4 cup corn kernels, optional
- 4 heaping tablespoons vegan cream cheese, optional
- 2 avocados
- 1/2 red onion, diced
- 4 large tortilla wraps
- 1 small plum tomato
- 2 green onions, sliced
- Salsa, to taste
Directions
In a small pot, bring coconut milk and water to a boil. Add rice, and simmer for 45 minutes or until cooked. Add curry and cayenne.
When the rice is nearly finished, in a separate pot, warm refried beans over medium-low heat with 1 clove garlic, corn kernels and vegan cream cheese.
Preheat oven to 250 degrees Fahrenheit.
Slightly mash avocado with remaining garlic and salsa. Spread on tortillas, and then add red onion.
Mix rice and bean mixtures together, then pile equal amounts on each tortilla. Top with slices of tomato and green onion.
Roll into burrito form and place on a cookie sheet in the oven. Warm burritos in the oven for 4 to 8 minutes.