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Serves 6 | Prep Time 15 minutes | Cook Time 15 minutes
2 (16 oz) cans Eden Spicy Refried Pinto Beans
or Eden Spicy Refried Black Beans
1 Tbsp Eden Extra Virgin Olive Oil
2 cloves garlic, finely minced
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup organic sweet corn, fresh or frozen
2 cups cooked organic long grain or basmati brown rice
12 organic whole grain flour or corn tortillas
1 1/2 cups organic tomatoes, diced
1 cup any Eden Crushed Tomatoes with Onion, Garlic & Basil
1/2 cup red onion, minced
2 Tbsp lime juice, freshly squeezed
1 tsp Eden Shoyu Soy Sauce
1/4 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp fresh parsley, finely minced
1/2 tsp organic maple syrup
1 tsp finely minced jalapeno
Drain half the liquid off the diced tomatoes and set aside. Place the tomatoes, onion, lime juice, shoyu, cumin, coriander, parsley and maple syrup in a small mixing bowl and mix. Add more seasoning or tomato liquid for desired consistency. Set aside while you prepare the beans and heat the tortilla shells.
Heat the oil in a large skillet and sauté the garlic and onions for 2 to 3 minutes. Add the green pepper, red pepper and sweet corn. Sauté 1 to 2 minutes. Add the refried beans and mix thoroughly with the vegetables until hot. While the beans are heating, prepare the tortillas.
Preheat the oven to 300°. Place the tortillas in a tortilla warmer or casserole dish, cover and heat until warm, about 10 minutes.
Remove the tortillas from the oven. Place 3 or 4 tablespoons of rice in the center of each tortilla. Place 2 or 3 tablespoons of refried beans on top of the rice. Roll up and spoon the salsa over before eating.