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Bean and Rice Burritos with Fresh Salsa

Bean and Rice Burritos with Fresh Salsa

Serves 6 | Prep Time 15 minutes | Cook Time 10 minutes


15 ounces Eden Black Beans, do not drain

2 cloves garlic, minced

1/2 cup onion, diced

1/4 cup red bell pepper, minced

1/2 tsp chili powder, or to taste

1/2 tsp ground cumin, or to taste

12 organic flour tortillas

2 cups precooked, leftover long grain brown rice
or organic basmati rice


1 cup Eden Crushed Tomatoes

1 cup diced organic tomatoes

1/2 cup red onion, minced

3 Tbsp lime juice, freshly squeezed

1 tsp Eden Shoyu Soy Sauce, or to taste

1/4 tsp ground cumin

1/2 tsp ground coriander

2 Tbsp fresh parsley, finely minced

2 tsp minced jalapeno

1 tsp dried cilantro


Place the beans, garlic, onion, red pepper, chili powder and cumin in a saucepan. Mix well and simmer for 5 minutes or so until the onions and peppers are cooked and most of the bean liquid has evaporated. Heat the tortillas in the oven or in a skillet as package directs. Remove when warm. Place 3 to 4 tablespoons of rice in the center of each tortilla. Place 2 to 3 tablespoons of the bean mixture evenly on the rice. Roll up each burrito.

Mix together the ingredients for the salsa. Place 2 burritos on each serving plate and spoon the salsa over just before serving.

Nutritional Information

Per serving: 400 calories, 6g fat (13% calories from fat), 14g protein, 73g carbohydrate, 9g fiber, 0mg cholesterol, 427mg sodium