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:

• 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.

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.

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.

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.