Wednesday, May 15, 2013

Bean and Rice Burritos


It's been a week full of rice. I even made a baked rice pudding for dessert! I love mexican food and have been wanting to try this particular recipe for quite some time. The chipolte peppers in abobo sauce give the bean and rice mixture a smoky flavor; and I loved that they use greek yogurt instead of sour cream. This is definitely a healthier choice and great for vegetarians or vegans, with some subtle changes!

Bean and Rice Burritos
Recipe adapted from Tasty Kitchen

1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 chipotle pepper, minced

1 tablespoon adobo sauce
1 teaspoon cumin

1/4 teaspoon cayenne
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinse

1/2 cup water
2 cups brown rice, cooked

1/2 cup pico de gallo 


  • Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. 
  • Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.

Condiments:

6 large flour tortillas
cheese, shredded
lettuce, shredded

pico de gallo
scallions, chopped
greek yogurt



  • Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, scallions and greek yogurt. Roll each and serve.




Ashley