Caribbean Black Bean & Rice Burrito with Salsa
Serves 8 | Prep Time 20 minutes | Cook Time 10 minutes
Ingredients
• 2 cups precooked Eden Short or Medium Grain 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
• 1 1/2 cups fresh organic tomatoes, diced
• 1 cup any Eden Crushed Tomatoes
• 2 Tbsp lemon juice, freshly squeezed
• 2 Tbsp orange juice, freshly squeezed
• 1/2 tsp Eden Cumin
• 2 tsp minced jalapeno
• 1/2 tsp Eden Parsley Flakes, 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
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 Information
Per serving: 203 calories, 2g fat (9% calories from fat), 8g protein, 45g carbohydrate, 5g fiber, 0mg cholesterol, 319mg sodium