Black Bean Rice Burrito Recipe
Servings: 2
Calories: 266kcal
Great vegetarian option for you to make for a meal including our garlic and more spice at nickannyskitchen.com
Print Recipe
Equipment
- 1 Stockpot
Ingredients
- ¼ cup GLUTINOUS RICE WHITE, RAW
- ½ cup WATER MUNICIPAL
- 1 tablespoon OLIVE OIL salad or cooking
- ½ teaspoon Texas Twist
- ½ teaspoon Garlic and More Spice
- ¼ teaspoon CINNAMON GROUND
- ¼ cup BLACK BEAN LOW SODIUM, mature seeds, canned
- ¼ cup CORN YELLOW, WHOLE KERNEL, frozen
- ¼ cup GREEN PEPPER SWEET, RAW (BELL), Diced
- 1 tablespoon LIME JUICE RAW
- 1 tablespoon CORIANDER RAW (CILANTRO, CHINESE PARSLEY)
- 4 tortilla TORTILLA FLOUR, RTC, 7-8'' diameter
- 2 tablespoon CHEESE MEXICAN BLEND, SHREDDED
Instructions
- Cook rice as directed on package.
- In a medium bowl, toss cooked rice with olive oil, Texas Twist spice, and Garlic and More spice. Add cinnamon and toss to combine.
- Preheat oven to 400'F. Rinse black beans. Heat corn and black beans in microwave on high for 1 minute.
- Next, combine warm black beans, corn and bell pepper with the rice. Add lime juice and cilantro and stir to combine.
- Evenly divide the mixture among the tortillas and top each with the cheese. Roll up each burrito. (At this point you can freeze the burritos and microwave to heat later)
- Place on a large baking sheet, seam side down. Place in the hot oven and bake for 10 minutes until the burritos are warmed through and cheese is melted. Remove from oven and enjoy.
- If reheating - place burrito on a microwave safe plate and cover with a paper towel. Microwave for 2 minutes, flip and microwave 1 more minute. Let sit for 1 minute to rest.
- Be careful, product will be hot. (Times vary based on microwave wattage).
- Serving size is 2 burritos.
Video
Nutrition
Calories: 266kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 149mg | Potassium: 261mg | Fiber: 4g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 19mg | Vitamin D: 0.1µg | Calcium: 145mg | Iron: 2mg | Phosphorus: 142mg
