Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • 1 burrito (calculated without cheese and sour cream)
  • Calories:
  • 290
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 504 mg
  • Carbohydrate:
  • 49 g
  • Fiber:
  • 4 g
  • Protein:
  • 9 g

Bean 'n' Rice Burritos

Kim Hardison, of Maitland, Florida shares her hearty and zippy burritos that can be whipped up in a jiffy.

SERVINGS

 8

CATEGORY

 Lower Fat

METHOD

 Other stovetop

PREP

 10 min.

COOK

 15 min.

TOTAL

 25 min.

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 teaspoon minced garlic
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (15 ounces) black beans, rinsed and drained
  • 8 flour tortillas (8 inches), warmed
  • 1 cup salsa
  • Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

DIRECTIONS

In a small saucepan, 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.
    Meanwhile, in a large skillet, saute the green pepper, onion and garlic in oil for 3-4 minutes or until tender. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
    Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired. Yield: 8 servings.

Printed from tasteofhome.com Oct 13, 2008

Copyright Reiman Media Group, Inc © 2008