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Burritos, Black Bean




Source of Recipe


Unknown


List of Ingredients




3 C. Black Beans, canned
1 Can Organic Diced Tomatoes
2 T. Olive Oil
Pinch of Crushed Red Pepper
3 Cloves Garlic, minced
1 Half Red Onion, diced
2 Bell Peppers, diced (any variety)
1 t. Smoked Paprika
1 t. Cumin
2 C. Cooked Brown Rice
1/4 C. Chopped Cilantro
Salt and Pepper to taste
12 Whole Wheat Tortillas - Fajita size



Recipe



In a food processor, process half of black beans and diced tomatoes until smooth. Set aside. In large heavy skillet, warm olive oil, garlic and crushed red pepper over medium heat until fragrant. Be careful not to burn the garlic. Add onion, and saute for 3-4 minutes. Next add the peppers, paprika and cumin. Season with salt and pepper. Saute until veggies are tender. Add processed bean mixture and whole beans. Heat through, and add more salt and pepper to your taste. Mix in brown rice and cilantro. Heat tortillas on flat cast iron skillet, and add about 1/2 cup mixture to each tortilla. You can serve them now, or freeze them. When reheating from frozen, wrap in tin foil and warm up for 1 hour at 350 degrees. You can also microwave, 1-2 minutes per burrito, loosely, in paper towels. If the outside of the burrito has thawed and is wet or sticky the paper towels will adhere to them. Alternately you can just cover with a paper towel on a plate.