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Ingredients
- 1-1/2 cups water
- 1-1/2 cups uncooked instant brown rice
- 1 tablespoon olive oil
- 1 medium green pepper, diced
- 1/2 cup chopped onion
- 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
- 1 cup salsa
- 10 flour tortillas (8 inches), warmed
- Optional: Avocado slices, lime wedges, vegan sour cream and salsa
Directions
- 1. In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer 5 minutes. Remove from heat. Let stand until water is absorbed, about 5 minutes.
- 2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in chili powder, cumin and red pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes. Stir in salsa and remove from heat.
- 3. Spoon about 1/2 cup filling off-center on each tortilla. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.
Nutrition Facts
1 burrito: 345 calories, 7g fat (1g saturated fat), 0 cholesterol, 544mg sodium, 61g carbohydrate (2g sugars, 6g fiber), 10g protein.
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