Caribbean Black Bean & Rice Burrito with Salsa

Serves: 8 | Prep Time: 20 minutes | Cook Time: 10 minutes
Caribbean Black Bean & Rice Burrito with 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


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, 2 g fat (9% calories from fat), 8 g protein, 45 g carbohydrate, 5 g fiber, 0 mg cholesterol, 319 mg sodium

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