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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Kim Hardison, of Maitland, Florida shares her hearty and zippy burritos that can be whipped up in a jiffy. Ingredients:
1-1/2 cups water |
1-1/2 cups uncooked minute® brown rice |
1 medium green pepper, diced |
1/2 cup chopped onion |
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/8 teaspoon crushed red pepper flakes |
1 can (15 ounces) black beans, rinsed and drained |
8 flour tortillas (8 inches), warmed |
1 cup salsa |
reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional |
Directions:
1. 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 for 5 minutes or until water is absorbed.
2. Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
3. 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. Yield: 8 servings.
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