🛒 Ingredients (4 burritos)

For the Rice

• 1 cup jasmine or long-grain white rice

• 2 tbsp Cooking with my Doctor Sofrito

• ½ tsp Cooking with my Doctor Sazón

• ½ tsp Cooking with my Doctor Adobo

• 1 ¾ cups water or vegetable broth

For the Veggie Filling

• 1 tbsp olive oil

• ½ cup diced onion

• 1 cup chopped mushrooms

• ½ cup diced zucchini

• ½ cup diced bell peppers

• 2 tbsp Cooking with my Doctor Sofrito

• ½ tsp Cooking with my Doctor Adobo

• ½ tsp Cooking with my Doctor Sazón

• 1 tbsp Cooking with my Doctor Garlic Paste

• ½ cup black beans (drained & rinsed)

For the Guacamole

• 2 ripe avocados

• Juice of ½ lime

• Pinch of Adobo

• Fresh cilantro (optional)

To Assemble

• 4 large flour tortillas

• Fresh cilantro

• Optional: shredded cheese or plant-based cheese

Instructions

1️⃣ Make the Rice

1. In a pot, sauté the Sofrito in a small splash of olive oil for 1–2 minutes.

2. Add rice, Sazón, and Adobo. Stir to coat.

3. Add water or broth. Bring to a boil.

4. Lower heat, cover, and cook 15 minutes until fluffy.

5. Let rest 5 minutes before fluffing.

👉 This gives the rice that signature Puerto Rican base flavor.

2️⃣ Prepare the Veggie Filling

1. Heat olive oil in a skillet over medium heat.

2. Add onion and Garlic Paste. Cook 2 minutes.

3. Add mushrooms, zucchini, and peppers.

4. Stir in Sofrito, Adobo, and Sazón.

5. Cook 6–8 minutes until tender and slightly caramelized.

6. Fold in black beans and cook 2 more minutes.

You want it saucy but not watery — rich, savory, and slightly smoky.

3️⃣ Make the Guac

Mash avocado with lime juice, Adobo, and cilantro.
Keep it chunky for texture.

4️⃣ Assemble

1. Warm tortillas slightly so they’re pliable.

2. Add:

   • ½ cup rice

   • Veggie filling

   • A generous spoon of guac

   • Fresh cilantro

3. Fold sides inward and roll tightly.