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Brown Rice/Black Bean Burrito




Source of Recipe


by Laurel, adapted from USA Rice Federation


Recipe Introduction


Note: The recipe suggests filling the burrito with the rice mixture, shredded reduced-fat cheese, a little low-fat yogurt, and salsa. The original recipe does not require you to bake the burritos.


List of Ingredients




1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
3 cups cooked brown rice
1 (15- to 16-ounce can) black beans, drained and rinsed
1 (11-ounce) can corn, drained
6 (8-inch) flour tortillas
Finely shredded colby-Jack cheese (about 1 to 1-1/2 cups)
Salsa (about 3/4 cup) - I used Salpica
Garlic Chipotle Salsa with Roasted
Tomatoes

Recipe



Heat oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Saute 3 to 5 minutes until onion is tender. Add rice, beans and corn; cook, stirring, 2 to 3 minutes until mixture is thoroughly heated. Remove from heat.

Spoon approx. 1/2 cup rice mixture down center of each tortilla. Top each evenly with some salsa and shredded cheese. Roll up and place side-by-side in a Pyrex dish sprayed with cooking spray. Spoon a little more salsa (your call as to how much) over the burritos and sprinkle with more shredded cheese (again, your call). Warm in preheated 325° oven until heated through (15-20 minutes).

Serve with shredded lettuce, etc.

If you prefer to add meat - I think some shredded seasoned, roasted chicken breast would be excellent in this.