Friday, May 11, 2012

Spicy Bean & Rice Burritos

In case you are curious what we eat on the days when I don't cook, the answer is the following:
-Casa Italia pizza
-Peace Valley Winery wine
-Lemon Cheesecake Truffles from Spreading Joy
(The latter two are things we got at the farmer's market.)

Last night I made super-easy burritos because I found a recipe on Pinterest. Mine did not look like the photo on Pinterest (no one is shocked by this) but we agreed that they were very good. Despite the enjoyable spiciness, I still like my Rice & Bean Burritos better, so I probably wouldn't make this one again. But a good, healthy dinner for once! Hooray!


Spicy Bean and Rice Burritos
Tasty Kitchen via Pinterest

For the filling:
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon chili powder
1 whole pepper from a can of chipotles in adobo, minced
1 tablespoon sauce from a can of chipotles in adobo
1 teaspoon ground cumin
4 dashes cayenne pepper
1 can pinto beans, drained and rinsed, 15 oz can
1 can black beans, drained and rinsed, 15 oz can
1/3 cup water
2 cups brown rice, cooked according to package instructions
1/4 cup fresh salsa

For the taco assembly:
6 whole tortillas, burrito sized, warmed
8 ounces shredded cheese
3 cups shredded lettuce, more as desired
4 whole green onions, chopped
8 ounces fat-free greek yogurt

Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.

Divide mixture evenly down the center of each tortilla. Top with cheese, lettuce, green onions, and Greek yogurt. Roll up, and serve!

Servings: 6

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