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.