Burritos with Spanish Rice

Published Monday, June 26, 2023

Serves 8

Ingredients:

1 yellow onion, chopped

1 tsp canola oil

1 green or yellow bell pepper, chopped

1/2 - 1 medium jalapeno pepper, finely diced

2 cloves garlic, minced

4 cups brown rice, cooked

1 1/2 cups diced tomatoes, fresh or canned (if canned, choose no added salt), liquid reserved

1-15oz can black beans, drained and rinsed

1 tsp ground cumin

1 tsp ancho chili powder

1/2 chipotle chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

8 (7- to 8-inch) whole grain tortillas

Instructions:

Heat a deep, non-stick skillet over medium high heat. Add canola oil.
Add the onion to the skillet, stirring until it begins to brown.
Add the pepper, jalapeno, and garlic. Stir and cook for approximately 2 minutes.
Add the remaining ingredients, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavour. Add salt and additional seasonings to taste.
In another non-stick skillet over medium heat, warm tortillas one at a time for 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
Spread about 1 cup of the bean-and-veggie mixture onto each tortilla just below the centre. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm.

Recipe from Forks Over Knives app.