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Rice, Bean and Vegetable Burritos

Serves 8 | Prep Time 15 minutes | Cook Time 20 minutes

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Rice, Bean and Vegetable Burritos

Ingredients

15 ounces Eden Organic Black Beans, rinsed and drained

1 cup precooked organic brown rice

1 cup onions, diced

2 cloves garlic, minced

2 Tbsp Eden Extra Virgin Olive Oil

1 pound button mushrooms, sliced

1/2 cup green bell pepper, diced

1/2 cup red bell pepper, diced

8 organic flour tortillas

1 cup mild chunky salsa

Tofu Sour Cream

1/2 pound organic extra firm tofu, rinsed and drained

1 Tbsp lemon juice, freshly squeezed

1 1/2 tsp Eden Organic Brown Rice Vinegar

1 tsp Eden Ume Plum Vinegar

1/4 cup fresh chives, finely chopped
or scallions

2 Tbsp water

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Directions

Heat oil in a medium skillet and sauté the garlic and onions for 2 to 3 minutes. Add the mushrooms and peppers. Sauté for 5 minutes. Add the rice and beans. Mix together with the vegetables and sauté 2 to 3 minutes. Set aside.

To make the tofu sour cream, place the tofu, lemon juice, rice vinegar, ume plum vinegar, chives and water in a blender. Puree until smooth and creamy.

Heat up a cast iron skillet over a medium flame. Warm each tortilla for 1 minute or so on each side or until thoroughly heated. You can also heat the tortillas in a covered casserole dish in the oven instead of individually in a skillet.

Spoon the rice, bean and vegetable mixture down the center of each tortilla. Place 1 tablespoon of tofu sour cream on top of the mixture, along with 1 tablespoon of the salsa. Fold the sides of the tortilla over each other to seal. Place on serving plates and top with the remaining salsa, if desired.

Nutritional Information

Per serving: 282 calories, 8g fat (26% calories from fat), 12g protein, 41g carbohydrate, 6g fiber, 0mg cholesterol, 396mg sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Macrobiotic, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Vegan, Vinegars



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