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