These healthy, vegetarian Black Bean & Rice Burritos are hearty and delicious. 🙂
While I truly like parts of every season of the year, my favorite time is probably spring. There is something about those first few days of warmer weather, when the sun pokes through the clouds and the beautiful flowers burst into blossom. I opened our windows this morning to let some fresh air into the house, and I could smell the aroma of flowers wafting through the kitchen and hear the birds chattering to each other in the trees outside.
Our azaleas are in full bloom, and I am loving all the vibrant colors. Even though Florida has its perks, it isn’t the prettiest state when it comes to spring and summer wildflowers, so I get excited about this short time each year when all the azaleas are in blossom. I am thinking that I’ll head out for a nice midday walk once I finish this post. 🙂 I’ve got to soak up the flowers while they are here!
Today’s recipe is one that I made for the first time just a couple of weeks ago. Some recipes take multiple tries, and others are pronounced “a winner” immediately. Black Bean & Rice Burritos have been added to our long list of good dinner ideas. 🙂
These burritos are vegetarian, but they are very filling, so I guarantee you won’t miss the meat! My meat-loving husband ate these and enjoyed them, so there you go. Stamp of approval.
Enjoy the recipe!
Black Bean & Rice Burritos
- 2 cups water
- 1 cup brown rice
- 1 green bell pepper, chopped
- 1 cup chopped onion
- 2 Tablespoons olive oil
- 2 Tablespoons chili powder
- 2 1/2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 15 oz cans black beans, rinsed and drained
- 3/4 cup favorite salsa
- 12 whole wheat flour tortillas
- shredded cheddar OR mozzarella cheese, optional
In a medium sized saucepan, bring the 2 cups water to a boil. Add rice, cover, reduce heat, and simmer for 30 minutes or until rice is fluffy and the water is absorbed. Remove from heat.
Meanwhile, heat olive oil in large skillet over medium heat. Add bell pepper and onion and saute for 5-8 minutes or until tender. Reduce heat to medium-low, and add chili powder, cumin, garlic powder, salt, beans, salsa, and cooked rice. Stir well to combine and cook mixture for 4-5 more minutes or until heated through.
To serve, place about 1/2 cup of the filling on center of tortilla and sprinkle with cheese. Fold ends of tortilla over filling in center and roll up from the side to make a burrito. Repeat with remaining filling and tortillas.
~K in the Kitchen
Note: Adapted from this recipe at Taste of Home.