Quick Bean and Rice Burritos
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
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 tablespoon olive oil
- 1 teaspoon minced garlic
- 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
- Optional toppings: Reduced-fat shredded cheddar cheese and reduced-fat sour cream
Reviews
Followed the recipe for the most part. I did not use instant rice, just normal rice. Wow, this was bland and flavorless. Just an FYI: it makes way too much for one person to eat.
I add a little corn. If you use frozen corn, it's easy. If you add canned corn, use some and freeze the rest.
it was edible
Sometimes the best recipes are the most simple. I made this for me and my honey for the Super Bowl and we both loved them. I am veg and he is not so I needed to find something we would both enjoy. Will make this again.
I made this and the whole family loved it!
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I just made it and......I looooved it! I went back for seconds. I will definitely be making this regularly! Thanks so much for this tasty treat. Yummy!
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We all liked this, sorry I added more garlic, as we prefer plenty of garlic, apart from that did as I was told and it tasted great. Will do again, made plenty froze some , then later in the week did more wraps still tasted good
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