Black bean & rice burritos
Yield: 6 Servings
Ingredients:
- 1 c Uncooked basmati or quick Cooking brown rice
- 12 6-inch flour tortillas
- 16 oz Canned cooked black beans --including bean liquid
- 1 Clove garlic minced
- 1 Tomato chopped
- 1/4 c Chopped onion
- 1 ts Chili powder or to taste
- 1/2 ts Ground cumin or to taste
Instructions:
Chopped green onions and Salsa for garnish Cook rice according to package directions. Set aside. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans bean liquid garlic tomato onion chili powder and cumin in a saucepan; simmer until tomato begins to soften about 5 minutes. Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa and roll up like a burrito. Makes 12 burritos. Per burrito: 185 cal. 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.
