A tasty and hearty breakfast all rolled up in a warm flour tortilla. Cook the rice filling the night before and warm quickly in the microwave to save precious morning minutes. Also great for lunch.
Brown Rice Black Bean Burrito
Introduction
Photo taken by: www.riceinfo.com
- Cooking time
- 15 mins
- Preparation time
- 10 mins
- Portions
- 6
Ingredients
- 1 tbsp (15 mL) oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 tsp (7 mL) chili powder
- 1/2 tsp (2 mL) cumin
- 1 can (19 oz/540 mL) black beans
- 1 can (12 oz/341 mL) kernel corn
- 3 cups (750 mL) cooked brown U.S. rice
- 6 flour tortillas (8-inch/20 cm)
- 3/4 cup (175 mL) shredded Cheddar or Monterey Jack cheese
- 2 green onions, thinly sliced
- 1/3 cup (75 mL) low-fat, plain yogurt
- 1/2 cup (125 mL) prepared salsa
Steps
- Heat oil in large skillet over medium-high heat. Add onion, garlic, chili powder and cumin; sauté until onion is tender.
- Drain and rinse beans; drain corn.
- Stir beans, corn and rice into onion mixture. Reduce heat to medium. Cook mixture 2 to 3 minutes until heated through, stirring constantly; remove from heat.
- Spoon 1/2 cup (125 mL) rice mixture down the centre of each tortilla. Top each with about 2 tbsp. (30 mL) cheese, 1 tbsp (15 mL) green onion, and about 1 tbsp (15 mL) yogurt. Roll up and top with 1 tbsp (15 mL) salsa.
