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Caribbean Black Bean & Rice Burrito with Salsa
Serves 8 |
Prep Time 0:20 |
Cook Time 0:10
Ingredients
2 cups precooked organic brown rice
8 organic whole wheat tortillas
15 ounces Eden Organic Caribbean Black Beans, lightly drained
2 teaspoons Eden Extra Virgin Olive Oil
2 cloves garlic, minced
1/2 cup red bell pepper, diced
1/2 cup onion, diced
2 cups romaine lettuce, shredded
Salsa
14 1/2 ounces Eden Organic Diced Tomatoes w/Green Chilies, drained, and reserve 1/4 cup bean liquid
2 Tablespoons lemon juice, freshly squeezed
2 Tablespoons orange juice, freshly squeezed
1/2 teaspoon ground cumin
1/2 teaspoon dried parsley or 1 T. minced fresh parsley
2 cloves garlic, minced
1/2 cup red onion, diced small
1/4 cup scallions, sliced thin
1 teaspoon Eden Ume Plum Vinegar, or to taste
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Directions
Preheat oven to 350° F. Place the tortillas in a covered baking dish and set aside. To prepare the rice and bean filling, heat the oil in a large skillet and sauté the garlic and onions for 2 to 3 minutes. Add the red peppers and sauté another 2 minutes. Mix in the rice and the beans. Cover and reduce the flame to medium-low. Let cook about 5 minutes until hot. Place the tortillas in the oven and heat until warm. While the tortillas are warming up prepare the salsa. Place all the ingredients for the salsa in a bowl and mix thoroughly.
Remove the warm tortillas from the oven and the rice from the burner. Place equal amounts of the rice and bean mixture on each tortilla. Spoon a tablespoon or two of salsa over the rice and beans. Garnish with lettuce and roll up the tortillas. Slice each burrito in half and serve.
Nutritional Info
Per serving:
203 Calories,
2g Fat (9% calories from fat),
8g Protein,
45g Carbohydrate,
5g Fiber,
0mg Cholesterol,
319mg Sodium
Related Recipes
Beans, Good/High Fiber, Good/High Protein, Low Fat, Main Course, Mexican/Spanish, No Sweetener Added, Oils, Tomatoes, Vegan, Vinegars, Whole Grain
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