Black bean & rice burritos

Yield: 6 Servings

Measure Ingredient
1 cup Uncooked basmati or quick
\N \N Cooking brown rice
12 \N 6-inch flour tortillas
16 ounces Canned cooked black beans including bean liquid
1 \N Clove garlic, minced
1 \N Tomato, chopped
¼ cup Chopped onion
1 teaspoon Chili powder or to taste
½ teaspoon Ground cumin or to taste
\N \N Chopped green onions and
\N \N Salsa for garnish
\N 5 minutes.

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 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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