Vegetable Burrito with Rice and Black Beans

0
Average: 0 (0 votes)
(0 votes)
Vegetable Burrito with Rice and Black Beans
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
Ingredients
4
Flour tortillas (10-inch)
¾ cup
chopped onions
2 teaspoons
½ teaspoon
ground Cumin
½ teaspoon
½
red Bell pepper (rinsed; cored and cut into strips)
½
yellow Bell pepper (rinsed; cored and cut into strips)
½
green Bell pepper (rinsed; cored and cut into strips)
cup
frozen Corn kernel (thawed)
1 ⅔ cups
canned black beans (rinsed, drained)
½ cup
canned, mexican-style, stewed tomatoes (drained)
salt (to taste)
freshly ground Black pepper (to taste)
16 ounces
1 cup
cooked, brown or white Rice
1
ripe Avocado (chopped)
½ cup
grated Cheddar cheese (or monterey jack)
¼ cup
chopped, fresh Cilantro
How healthy are the main ingredients?
Avocado

Preparation steps

1.
Preheat oven to 350°F / 180ºC. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
2.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is
3.
soft and golden, about 6 minutes. Add cumin and chili powder; stir briefly. Add bell peppers and corn;
4.
sauté until almost tender, about 5 minutes. Add black beans and tomatoes; bring to simmer. Season
5.
with salt and pepper and remove from heat.
6.
Remove tortillas from the oven and place on work surface. Spread a thin layer of refried beans over the warm tortilla. Spoon cooked rice over the beans. Spoon filling down the center of each tortilla, dividing equally. Top each with chopped avocado and 2 tablespoons cheese, sprinkle with finely chopped cilantro. Fold sides of tortillas over filling, roll tightly and place seam-side down on serving platter. Serve.