Monday, October 5, 2015

Bean and Rice Burritos

When life gets in the way of homemade dinners here's an idea for something quick and easy. Make sure to plan for cooking the rice (rice cookers are a great hands-off approach that allow you to be flexible in timing) or use minute brown rice. Once the rice is cooked you can whip up the rest in about 15-20 minutes!

Bean and Rice Burritos

1 1/2 cups brown rice, cooked according to package directions
1 medium green pepper, diced
1/2 cup chopped onion
1 Tbsp olive oil
1 clove garlic, minced
1 Tbsp chili powder
1 tsp ground cumin
1/8 tsp crushed red pepper flakes, optional
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
8 whole wheat tortillas, warmed (homemade version)
Grated cheese, lettuce, tomatoes, and sour cream, optional 

Directions:
  • In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in chili powder, cumin and pepper flakes until combined. 
  • Add beans, rice and salsa and cook 4-6 minutes or until heated through.
  • Spoon about 1/2 cup filling onto each tortilla; top with desired toppings. Fold sides and ends over filling and roll up. 
Recipe adapted from Taste of Homes 2012.


Homemade Whole Wheat Tortillas

Making tortillas from scratch allows for better quality and more fresh ingredients! Not to mention they are far less expensive than store bought. Just be sure to give yourself time enough to make them (about 50 minutes). Here is a quick, easy and delicious recipe found at The Lean Green Bean.

2 cups whole wheat flour
3 Tbsp extra virgin olive oil
3/4 tsp salt
2/3 cup warm water

Mix flour, oil and salt. Slowly add water. Knead 2 minutes. Let rest 20 minutes. Cook on each side about 1 minute per side. Use within 1-2 days or freeze.

Tip: I live in an exceptionally dry climate and I found that you need to cover the dough while resting.