Bean and Rice Burritos (Whole Wheat)
Last week, went to Toronto, saw a big fat burrito restaurant, and the burrito definitely impressed me. Once we were back home, I found this recipe and made my own version. Definitely a delicious yet nutritious recipe that I recommend to everyone!!
Ingredients
| 1 | can |
pinto beans
16 oz waterpak |
* |
| 1 | cup |
brown rice
cooked |
|
| ½ | cup |
onions
frozen, chopped |
|
| ½ | cup |
green bell peppers
frozen, chopped |
|
| ½ | cup |
corn
frozen |
|
| 1 | dash |
chili powder
|
* |
| 1 | dash |
cumin
|
* |
| 1 | dash |
garlic powder
|
* |
| ¾ | cup |
water
|
|
| 1 | x |
salsa
oilfree, low sodium |
* |
| 10 | each |
flour tortillas, whole wheat
|
* |
| Optional toppings | |||
| 1 | x |
lettuce
chopped |
* |
| 1 | bunch |
scallions, spring or green onions
chopped |
* |
| 1 | each |
tomatoes
chopped |
|
Directions
Sauté the frozen onions and green peppers in a few tablespoons of water in a skillet.
Drain and rinse the beans and place in a skillet and mash with a potato masher.
Add the cooked rice, corn, spices and water.
Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
Fold up ½ inch on each side, tuck in the top edge and roll into a burrito.
Serve immediately, topped with additional salsa if desired.
The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.
Nutrition Facts
Serving Size 72g (2.5 oz)
