Brown Rice Black Bean Burrito
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.
| 1 tbsp | oil | 15 mL |
| 1 | medium onion, chopped | 1 |
| 2 | garlic cloves, minced | 2 |
| 1-1/2 tsp | chili powder | 7 mL |
| 1/2 tsp | cumin | 2 mL |
| 1 | 19 oz (540 mL) can black beans | 1 |
| 1 | 12 oz (341 mL) can kernel corn | 1 |
| 3 cups | cooked brown U.S. rice | 750 mL |
| 6 | 8-inch (20 cm) flour tortillas | 6 |
| 3/4 cup | shredded Cheddar or Monterey Jack cheese | 175 mL |
| 2 | green onions, thinly sliced | 2 |
| 1/3 cup | low-fat, plain yogurt | 75 mL |
| 1/2 cup | prepared salsa | 125 mL |
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.
Makes 6 servings.
Source www.riceinfo.com
*Use GF tortillas and check salsa for gluten.
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