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Publisher Photo
These burritos are packed with beans, peppers and rice, making them great tasting and good for you at the same time.—Judy Parker, Moore, Oklahoma
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 2 cups cooked brown rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) petite diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup minced fresh cilantro, divided
  • 8 whole wheat tortilla (8 inches), warmed
  • 1/2 cup sour cream
  • 1/2 cup chopped tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup shredded cheddar cheese

Directions

In a large skillet, saute the onion, peppers and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, beans, tomatoes, cumin, chili powder, salt and pepper; heat through. Stir in 1/4 cup cilantro.
Spoon 3/4 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Top with sour cream, tomatoes, green onions, cheese and remaining cilantro. Yield: 8 servings.
Originally published as Goblin Bean Burritos in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p244

Nutritional Facts

1 each: 383 calories, 10g fat (3g saturated fat), 18mg cholesterol, 610mg sodium, 57g carbohydrate (7g sugars, 9g fiber), 14g protein.

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet yellow pepper
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 2 cups cooked brown rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) petite diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup minced fresh cilantro, divided
  • 8 whole wheat tortilla (8 inches), warmed
  • 1/2 cup sour cream
  • 1/2 cup chopped tomatoes
  • 1/2 cup thinly sliced green onions
  • 1/2 cup shredded cheddar cheese
  1. In a large skillet, saute the onion, peppers and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, beans, tomatoes, cumin, chili powder, salt and pepper; heat through. Stir in 1/4 cup cilantro.
  2. Spoon 3/4 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Top with sour cream, tomatoes, green onions, cheese and remaining cilantro. Yield: 8 servings.
Originally published as Goblin Bean Burritos in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p244

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