Black bean and 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

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.

Similar recipes