Serves: 8 | Prep Time: 20 minutes | Cook Time: 10 minutes
Caribbean Black Bean & Rice Burrito with Salsa


  • 2 cups precooked organic brown rice
  • 8 organic whole wheat tortillas
  • 15 ounces Eden Caribbean Black Beans, lightly drained
  • 2 tsp 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 Diced Tomatoes w/Green Chilies, drained, and reserve 1/4 cup bean liquid
  • 2 Tbsp lemon juice, freshly squeezed
  • 2 Tbsp orange juice, freshly squeezed
  • 1/2 tsp ground cumin
  • 1/2 tsp 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 tsp Eden Ume Plum Vinegar, or to taste


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 Information

Per serving - 203 calories, 2 gram fat (9% calories from fat), 8 gram protein, 45 gram carbohydrate, 5 gram fiber, 0 milligram cholesterol, 319 milligram sodium

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