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Rice and Bean Burritos

Photo: Ryan Benyi; Styling: Susan Vajaranant
Prep time 15 mins
Cook time 15 mins
Yield Serves 8
This recipe uses rice left over from Stuffed Peppers.

Ingredients

  • 8 10-inch flour tortillas
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 15-oz. can pinto beans, drained, rinsed
  • 1 cup frozen corn kernels, defrosted, optional
  • 10 ounce enchilada sauce
  • 2 cups cooked brown rice from Stuffed Peppers
  • 1 1/2 cups grated Cheddar, optional

Nutrition Information

  • calories 387
  • fat 9 g
  • satfat 2 g
  • protein 11 g
  • carbohydrate 66 g
  • fiber 8 g
  • cholesterol 0.0 mg
  • sodium 905 mg

How to Make It

  1. Preheat oven to 350ºF. Wrap tortillas in foil. Bake for 15 minutes.

  2. In a skillet, warm oil over medium-high heat. Sauté onion for 3 minutes. Add cumin, chili powder, bell pepper and zucchini; sauté 3 minutes. Stir in beans, corn, if desired, and enchilada sauce. Add rice; sauté until heated through, about 1 minute. Remove from heat; let cool slightly.

  3. One tortilla at a time, spoon filling down center. Top with cheese, if desired. Roll up and serve.