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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These burritos are packed with beans, peppers and rice, making them great tasting and good for you at the same time.Judy Parker, Moore, Oklahoma Ingredients:
1 medium onion, chopped |
1/2 cup chopped green pepper |
1/2 cup chopped sweet yellow pepper |
1 jalapeno pepper, seeded and chopped |
1 tablespoon canola oil |
3 garlic cloves, minced |
2 cups cooked brown rice |
1 can (15 ounces) black beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) petite diced tomatoes, drained |
1 teaspoon ground cumin |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup minced fresh cilantro, divided |
8 whole wheat tortilla (8 inches), warmed |
1/2 cup sour cream |
1/2 cup chopped tomatoes |
1/2 cup thinly sliced green onions |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute the onion, peppers and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, beans, tomatoes, cumin, chili powder, salt and pepper; heat through. Stir in 1/4 cup cilantro.
2. Spoon 3/4 cupful filling off center on each tortilla. Fold sides and ends over filling and roll up. Top with sour cream, tomatoes, green onions, cheese and remaining cilantro. Yield: 8 servings.
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