banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Bean and Rice Burritos

    Share

    Here’s a dish that makes perfect leftovers for busy weeknight dinners. Any extra filling is also excellent on its own for a quick lunch.

    Advertisement

    You’ll find smoky-tasting canned chipotle chilies in adobo sauce in the Latin section of supermarkets, but you can also use chipotle or ancho chili powder as well. You can also swap out Japonica rice for brown rice if desired.

    1 cup (250 mL) black Japonica rice2 tsp (10 mL) grapeseed oil1 medium-sized onion, diced2 garlic cloves, minced1 - 14 oz (400 g) can pinto beans, drained and rinsed3 medium-sized tomatoes, chopped1 Tbsp (15 mL) minced chipotle chili in adobo sauce1 tsp (5 mL) cumin powder6 - 10 in (25 cm) whole wheat flour wraps, warmed in oven 1 avocado, thinly sliced1/2 cup (125 mL) low-fat sour cream2 cups (500 mL) baby spinach

    Place rice and 2 cups (500 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 40 minutes, or until rice is tender.

    In large skillet, heat oil over medium heat. Add onion and cook 5 minutes, or until soft and translucent. Add cooked rice, garlic, beans, tomato, chipotle chili, cumin, and salt; cook for 5 minutes, stirring often.

    Spoon equal amount of rice mixture down centre of tortillas. Top with avocado, sour cream, and spinach. Roll tightly and slice in half.

    Serves 6.

    Each serving contains: 383 calories; 16 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 60 g total carbohydrates (4 g sugars, 12 g fibre); 521 mg sodium

    source: "Rice Is More Than Nice", alive #360, October 2012

    Advertisement

    Bean and Rice Burritos

    Advertisement
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Dessert: Chocolate Tahini Chia Pudding with Raspberries