Brown Rice And Black Bean Burritos Recipes

BROWN RICE AND BEAN BURRITO

Steps:

• If the cooked rice is cold, reheat it in the microwave. When hot, mix in the Cheddar until the cheese melts. Set aside to cool to room temperature.
• Mash the avocado and lime juice together in a small bowl with a fork until it becomes a spreadable consistency.
• Lay the tortilla out on a cutting board. Spread the mashed avocado on the tortilla, leaving a 1-inch outer border without any avocado. In the bottom third of the tortilla, lay out in a log shape the rice, beans, carrots and salsa. Roll over once tightly, then tuck in the sides and continue rolling. The avocado should help the burrito stay together. Cut in half. Wrap in a paper towel, followed by a layer of aluminum foil. Serve at room temperature.

BROWN RICE & BLACK BEAN BURRITO

Steps:

• Cooked 100% whole grain brown rice, sautéed onion, garlic and spices, flavorful black beans, corn, and cheddar cheese wrapped inside a flour tortilla - the yummiest alternative to take out when you're craving Mexican food. Step 1
• Heat vegetable oil in large skillet over medium-high heat until hot. Add onion, garlic, chili powder and cumin. Sauté 3 to 5 minutes until onion is tender. Step 2
• Add cooked rice, black beans and corn; cook over medium heat, stirring. This process will take up to 3 minutes or until the mixture is thoroughly heated. Remove from heat. Step 3
• Spoon ½ cup rice mixture down center of each tortilla. Top each with 2 tablespoons cheese, 1 tablespoon green onion and about 2 teaspoons sour cream; roll up, top with a scant tablespoon of salsa before serving. Tip: squeeze a lime for extra flavor and freshness. Recipe Suggestion Make sure to take a look at our Guide on How to Make the Perfect Burrito for more recipe tips, toppings and rolling.

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.

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.

BROWN RICE AND BLACK BEAN BURRITOS

Steps:

• Place a medium pot over medium-high heat with the stock or water and brown rice
• Season with salt and pepper, and bring up to a bubble
• Cover the pan, reduce the heat to low and simmer until the rice has absorbed all the liquid, about 25 minutes
• Fluff the rice with a fork
• While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeo, salt and ground black pepper
• Cook until tender, about 3-4 minutes
• Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes
• Keep warm until the rice is ready
• Just before the rice and beans are ready, place a dry skillet over medium heat
• Warm the tortillas in the pan until hot and lightly blistered
• Transfer finished tortillas to a plate and cover them in a clean kitchen towel to keep them warm
• When everything is ready, lay down the tortillas and divide the cheese evenly between them
• Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro
• Roll up each burrito
• For the salad, whisk together honey, lime juice, hot sauce, salt and ground black pepper and remaining 2 tablespoons EVOO
• Toss with jicama, red onion, and carrots
• Serve on the side with a burrito

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.