• Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Yields 4 burritos

Per Serving (includes optional ingredients)

  • Calories: 638
  • Fat: 32 grams
  • Carbohydrates (includes fiber): 77 grams
  • Protein: 16 grams


  • 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


  1. 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.
  2. 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.
  3. Preheat oven to 250 degrees Fahrenheit.
  4. Slightly mash avocado with remaining garlic and salsa. Spread on tortillas, and then add red onion.
  5. Mix rice and bean mixtures together, then pile equal amounts on each tortilla. Top with slices of tomato and green onion.
  6. Roll into burrito form and place on a cookie sheet in the oven. Warm burritos in the oven for 4 to 8 minutes.

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