Burritos with Spanish Rice and Black Beans - Forks Over Knives

Name: Burritos with Spanish Rice and Black Beans - Forks Over Knives
Ingredients: 1 medium onion, chopped; 1 green or yellow pepper, stemmed, seeded and chopped; ½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste); 2 cloves garlic, minced; 4 cups cooked brown rice; 1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved); 1½ cup black beans (or 1 15-ounce can), rinsed well; 1 teaspoon ground cumin; 1 teaspoon ancho chili powder (or other pure, mild chili powder); ½ teaspoon chipotle chili powder (or more, to taste); ½ teaspoon smoked paprika; Salt and freshly ground black pepper to taste; 8 7- to 8-inch whole grain tortillas

www.forksoverknives.com

This recipe makes a great burrito filling or side dish and doesn’t take much longer than heating up a can of beans.

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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.forksoverknives.com.

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Ingredients

1 medium onion, chopped
1 green or yellow pepper, stemmed, seeded and chopped
½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste)
2 cloves garlic, minced
4 cups cooked brown rice
1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
1½ cup black beans (or 1 15-ounce can), rinsed well
1 teaspoon ground cumin
1 teaspoon ancho chili powder (or other pure, mild chili powder)
½ teaspoon chipotle chili powder (or more, to taste)
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
8 7- to 8-inch whole grain tortillas