Bean and Rice Burritos - alive magazine

Name: Bean and Rice Burritos - alive magazine
Ingredients: 1 cup (250 mL) black Japonica rice; 2 tsp (10 mL) grapeseed oil; 1 medium-sized onion, diced; 2 garlic cloves, minced; 1 - 14 oz (400 g) can pinto beans, drained and rinsed; 3 medium-sized tomatoes, chopped; 1 Tbsp (15 mL) minced chipotle chili in adobo sauce; 1 tsp (5 mL) cumin powder; 6 - 10 in (25 cm) whole wheat flour wraps, warmed in oven; 1 avocado, thinly sliced; 1/2 cup (125 mL) low-fat sour cream; 2 cups (500 mL) baby spinach

www.alive.com

Here’s a dish that makes perfect leftovers for busy weeknight dinners. Any extra filling is also excellent on its own for a quick lunch. You’ll find smoky…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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