Black bean and rice burritos
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked basmati or quick |
| Cooking brown rice | ||
| 12 | 6-inch flour tortillas | |
| 16 | ounces | Canned cooked black beans including bean liquid |
| 1 | Clove garlic, minced | |
| 1 | Tomato, chopped | |
| ¼ | cup | Chopped onion |
| 1 | teaspoon | Chili powder or to taste |
| ½ | teaspoon | Ground cumin or to taste |
| Chopped green onions and | ||
| Salsa for garnish | ||
Directions
Cook rice according to package directions. Set aside.
Wrap tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans, bean liquid, garlic, tomato, onion, chili powder and cumin in a saucepan; simmer until tomato begins to soften, about 5 minutes.
Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa, and roll up like a burrito. Makes 12 burritos.
Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.
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