alive logo

Bean and Rice Burritos


    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.


    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


    Bean and Rice Burritos




    SEE MORE »
    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).