Brown Rice and Black Bean Burrito |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This cheesy burrito got high marks from our Kids Taste-Testing Panel. Plus, it delivers a healthy dose of fiber, calcium, and complex carbs. The rice-and-bean mixture can be prepared ahead, refrigerated, and then reheated when you're ready to assemble burritos. Ingredients:
1/2 teaspoon vegetable oil |
1/2 cup chopped onion |
1 garlic clove, minced |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/2 (8.8-ounce) package precooked brown rice |
3/4 cup rinsed and drained black beans |
1 (7-ounce) can whole-kernel corn with sweet peppers |
1/4 cup light sour cream |
4 (8-inch) whole-wheat flour tortillas, warmed |
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese |
1/4 cup fresh salsa |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; sauté 4 minutes or until onion is tender. Stir in rice, beans, and corn; cook, stirring constantly, 3 minutes or until thoroughly heated. Remove from heat.
2. Spread 1 tablespoon sour cream on each tortilla; top each with about 1/2 cup bean mixture, 2 tablespoons cheese, and 1 tablespoon salsa. Fold sides of tortillas over filling, and roll up.
3. Young Chefs can:
4. Pour beans in colander, and rinse
5. Sprinkle cheese
6. Help roll up burritos
7. Older Chefs can:
8. Measure chili powder and cumin
9. Assemble burritos
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