Rice and Bean Burritos

Photo: Ryan Benyi; Styling: Susan Vajaranant
This recipe uses rice left over from Stuffed Peppers.

Yield:

Serves 8

Recipe Time

Prep: 15 Minutes
Cook: 15 Minutes

Nutritional 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

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

Preparation

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.

Note:

June 2011