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Caribbean Black Bean & Rice Burrito with Salsa

Serves 8 | Prep Time 20 minutes | Cook Time 10 minutes

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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


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, 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

©2016 Eden Foods, Inc.