Post by April B. on Feb 20, 2003 10:11:35 GMT -6
BLACK BEAN AND RICE BURRITOS
Vegetarian, Tex-mex, Main dish
6 servings
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
Chopped green onions and
Salsa for garnish
Cook rice according to package directions.
Set aside.
warp 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
Vegetarian, Tex-mex, Main dish
6 servings
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
Chopped green onions and
Salsa for garnish
Cook rice according to package directions.
Set aside.
warp 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
