Red Beans and Rice Burritos

Name: Red Beans and Rice Burritos
Total time: 25 min
Ingredients: 1 cup rice (or quick-cooking brown rice); 2 Tbsp. extra virgin olive oil; 1 yellow or red onion (diced); 1 green bell pepper (diced); 2 cloves garlic (minced, about 1 tsp.); 15 oz. reduced-sodium canned kidney beans; 15 oz. Italian-style diced tomatoes (with their liquid, or use 3 - 4 fresh tomatoes, coarsely chopped); 1 Tbsp. ground cumin; 1/4 tsp. cayenne pepper (optional); 8 large whole wheat or flour tortillas (use wheat/gluten-free, if needed); 1 cup salsa ( for serving (optional), look for brands with no sugar added); 3/4 cup low fat sour cream or plain Greek yogurt (for serving (optional), or use any variety)

www.thescramble.com

This recipe, shared by longtime Scramble fan Kristen Donoghue, is a favorite of many Scramblers. It is also wonderful served without the tortillas, for a …

View full recipe on www.thescramble.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.thescramble.com.

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Ingredients

1 cup rice (or quick-cooking brown rice)
2 Tbsp. extra virgin olive oil
1 yellow or red onion (diced)
1 green bell pepper (diced)
2 cloves garlic (minced, about 1 tsp.)
15 oz. reduced-sodium canned kidney beans
15 oz. Italian-style diced tomatoes (with their liquid, or use 3 - 4 fresh tomatoes, coarsely chopped)
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper (optional)
8 large whole wheat or flour tortillas (use wheat/gluten-free, if needed)
1 cup salsa ( for serving (optional), look for brands with no sugar added)
3/4 cup low fat sour cream or plain Greek yogurt (for serving (optional), or use any variety)