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Ingredients:
1 cup uncooked basmati or quick
1 cooking brown rice
12 6-inch flour tortillas
16 oz canned cooked black beans -includin, g bean liquid
1 clove garlic, minced
1 tomato, chopped
1/4 cup chopped onion
1 tsp chili powder or to taste
1/2 tsp ground cumin or to taste
1 chopped green onions and
1 salsa for garnish
Instructions:
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.
Servings: 6
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
More information:
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Black Bean & Rice Burritos Recipe brought to you by Mexican Recipes To-Go
