alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Bean and Rice Burritos

    Share

    Bean and Rice Burritos

    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 rice
    2 tsp (10 mL) grapeseed oil
    1 medium-sized onion, diced
    2 garlic cloves, minced
    1 - 14 oz (400 g) can pinto beans, drained and rinsed
    3 medium-sized tomatoes, chopped
    1 Tbsp (15 mL) minced chipotle chili in adobo sauce
    1 tsp (5 mL) cumin powder
    6 - 10 in (25 cm) whole wheat flour wraps, warmed in oven 
    1 avocado, thinly sliced
    1/2 cup (125 mL) low-fat sour cream
    2 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

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.