Black Bean & Rice Burritos Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Uncooked basmati or quick,
Cooking brown rice,
12: 6-inch flour tortillas,
16 ounce: Canned cooked black beans -including 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,
Chopped green onions and,
Salsa for garnish,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp