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
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
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.