Brown Rice And Bean Burrito Recipes

QUICK BEAN AND RICE BURRITOS

Steps:

• In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.

BROWN RICE AND BEAN BURRITO

Steps:

• Rinse the pinto beans and bring them to the boil on a medium heat before reducing the heat and leaving them to simmer for 60 minutes until soft.
• At the same time, boil the brown rice and then leave to simmer for 40-50 minutes until cooked.
• While waiting for the beans and rice, finely dice the garlic, onions and peppers.
• Heat the oil in a large pan and add the garlic and onions, keeping the heat low until they have softened before adding the peppers and leaving for another 5 minutes.
• Strain the black beans and add them to the pan along with the canned tomatoes.
• When cooked, add the pinto beans to the mixture (turn off the heat on the onion mixture and wait until the pinto beans and rice are ready if they are not already to avoid frying), followed by the rice and mix thoroughly.
• Add the cumin, paprika and chilli powder to the mixture and season to taste.
• Warm the tortillas according to instructions on the packet. Divide both the grated cheese and the burrito mixture between each tortilla and wrap them up.
• Serve with the sour cream, guacamole and salsa.

BLACK BEAN AND BROWN RICE BURRITOS

Steps:

• Preheat oven to 350 degrees.
• In large mixing bowl mash beans with grated onion.
• Stir in chiles, cilantro and chili powder.
• Spread tortillas out on counter and place equal amounts of the bean mixture on each one.
• Top with 1/4 cup of cooked brown rice.
• Fold in sides and roll tortilla to completely enclose contents.
• (this is easier if you heat the tortillas for a few seconds on each side on your stove burner) Place all 8 burritos, seam side down, in a sprayed or nonstick baking pan.
• Pour salsa evenly over the top and bake at 350 degrees for 20 minutes.
• Garnish with shredded lowfat cheese and fat free sour cream.

BLACK BEAN AND RICE BURRITOS

Steps:

• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg into mixture. Cook, stirring often, for 2 minutes.
• Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat, stir cilantro into the sauce, and let cilantro wilt, about 5 more minutes.
• Fill each tortilla with 1/2 cup cooked rice and 1/3 cup bean mixture.

CORN, RICE & BEAN BURRITOS

Steps:

• In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through., Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve with salsa.

BEAN AND RICE BURRITOS (FREEZER MEAL)

Steps:

• In a skillet over medium heat, cook peppers and onion in one Tablespoon olive oil until browned and soft (about 10 minutes).
• While the peppers and onions are cooking, heat refried beans in the microwave so they're easy to spread.
• Preheat oven to 375 degrees.
• Top each tortilla with an equal portion of beans, rice, peppers, onions, salsa, and shredded cheese.
• Tuck in the sides of each tortilla, then roll up and place seam-side down on a foil-lined baking sheet. Brush the tops with olive oil, then bake for 15 minutes or until they start to turn light golden brown.

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

REFRIED BEAN BURRITOS

Steps:

• Place beans in microwave safe dish.
• Stir in next 5 ingredients.
• Heat on medium power for about 3 minutes or until hot, stirring once halfway through.
• Alternatively, heat over low heat on stovetop until warmed through.
• If mixture becomes too thick, add water.
• Mix in rice, if using.
• Meanwhile, heat the tortillas.
• Use the method you like best.
• I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable.
• Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll.
• You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper.
• I like to skip this step.
• That's it!
• These refrigerate well for a few days.
• I can't speak for the freezer.
• I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more.
• Since I usually reheat one or two at a time, I add sour cream after reheating.
• No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.