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Bean 'n' Rice Burritos

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

Printed from tasteofhome.com Jul 24, 2008

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Bean 'n' Rice Burritos cont.

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.