Burritos with Black Beans and Spanish Rice

My family had burritos for dinner about once a week. It doesn't take much longer than boiling up a can of beans to prepare this recipe, which is fantastic as a side dish or burrito filling. Since this recipe has a mild flavour, those who enjoy heat and spice will definitely want to add more jalapenos and chipotle powder.

Serving Size: make 8 burritos

Prep time: 20 mins

Cook time: 30 mins

Ingredients:

8 7- to 8-inch whole grain tortillas

1 medium onion, chopped

4 cups cooked brown rice

11/2 cup black beans rinsed well

1 green or yellow pepper

½ –1 jalapeño chile finely diced (add more or less to taste)

2 cloves garlic

11/2 cup diced tomatoes

1 tsp ground cumin

1 tsp ancho chili powder

1/2 tsp chipotle chili powder

1/2 tsp smoked paprika

Salt and freshly ground black pepper to taste

Direction:

1- Heat a deep, non-stick pan over medium heat. Add the onion and cook, stirring, until it begins to brown.

2- Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.

3- Add the remaining veggies and rice, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.

4- In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once.

5- Roll the tortilla with 1 cup of mixture in it. Serve warm. If desired, serve with hot pepper sauce.

Look for the FIBRE!

We only eat 10-18grams/day of fibre in a western diet.

Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.

Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.

Daily Fibre Intake

.pdf

Download PDF • 1.29MB