Sunday, April 18, 2010

Bean and Rice Burritos

Yield: 10 servings

1 can Pinto beans, 16 oz waterpak
1 c Brown rice; cooked
1/2 c Onions; frozen, chopped
1/2 c Gr. peppers; frozen, chopped
1/2 c Corn; frozen
Chili powder; dash
Cumin; dash
Garlic powder; dash
3/4 c Water
Salsa, oil-free, low sodium
10 Tortillas, whole wheat

OPTIONAL TOPPINGS
Lettuce, chopped
1 bunch Scallions; chopped
1 Tomato; chopped

Saute the frozen onions and green peppers in a few tablespoons of water in a skillet. Drain and rinse the beans and place in a skillet and mash with a potato masher. Add the cooked rice, corn, spices and water. Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.

Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave. Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired. Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito. Serve immediately, topped with additional salsa if desired.

The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.

The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.