Bean N Rice Burritos
Trudy
ingredients
- 1 1/2 cups water
- 1 1/2 cups uncooked instant brown rice
- 1 medium green pepper, diced
- 1/2 cup chopped onion
- 1 tsp minced garlic
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/8 tsp crushed red pepper flakes
- 1 can (15 oz) black beans, rinsed and drained
- 8 flour tortillas (8 in) warmed
- 1 cup salsa
- Shredded cheddar cheese and sour cream, optional
directions
- 1
In a small sauce pan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand for 5 minutes or until water is absorbed.
- 2
Meanwhile, in a large skillet, saute green pepper, onion, and garlic in oil for 3-4 minutes. Still in chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
- 3
Spoon about 1/2 cup of filling off-centered on each tortilla; top with 2 tbsp of salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Source: Trudy
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