Serves: 6 | Prep Time: 15 minutes | Cook Time: 15 minutes
Bean & Rice Burritos with Fresh Salsa



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.

Nutritional Information

Per serving - 468 calories, 9 g fat (17% calories from fat), 16 g protein, 86 g carbohydrate, 13 g fiber, 0 mg cholesterol, 633 mg sodium

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