How To make Bean & Rice Burritos
1 cn Pinto beans, 16 oz waterpak
1 c Brown rice; cooked
1/2 c Onions; frozen, chopped
1/2 c Gr. peppers; frozen, chopped
1/2 c Corn; frozen
Chili powder; dash Cumin; dash Garlic powder; dash 3/4 c Water
Salsa, oil-free, low sodium 10 Tortillas, whole wheat
OPTIONAL TOPPINGS:
Lettuce, chopped 1 bn Scallions; chopped
1 Tomato; chopped
Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally. Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired. The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly. The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient. I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla. From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM 6/12/93 From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Ingredients List:
Ingredients for Rice-
- 2 cups White or Brown Boiled Rice
- 2 tablespoons Cilantro/Coriander Leaves
- 1 tablespoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Ingredients for Beans-
- 1 cup Black or Red Boiled Beans
- Salt (as per your taste)
- ½ teaspoon Taco Seasoning (you can buy any regular taco seasoning; I prefer Old El Paso or Taco Bell’s seasoning, Amazon link
- ½ teaspoon Lemon Juice
Ingredients for Veggies-
- 1 teaspoon Vegetable or Olive Oil
- 1 cup Sliced Onions
- 1 cup Sliced Red Peppers
- 1 teaspoon Taco Seasoning
- Salt (as per your taste)
- 2 teaspoon Cilantro/Coriander Leaves
- 1 teaspoon Lemon Juice
Ingredients for Tomato & Corn Salsa-
- 1 cup Boiled Yellow Corn
- ½ cup Chopped Tomatoes
- ½ cup Chopped Onions
- 1 tablespoon Cilantro/Coriander Leaves
- ½ teaspoon Chopped Green Chilies
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
Ingredients for Guacamole-
- 2 Ripe Avocados
- 1 tablespoon Cilantro/Coriander Leaves
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper
Optional-
- Sour Cream (Amazon link
- Shredded Cheese (Walmart link
- Pickled Jalapenos Mild or Hot (Amazon Link
- Nacho Chips (Amazon Link
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Vegan Rice & Bean Burritos ???? (Freezer-Friendly!)
Today I'm showing you how to make some DELICIOUS Rice & Bean Burritos that are perfect for meal prep or an on-the-go meal as they are also freezer-friendly! The full recipe is in my blog post, linked below.
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