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Photo by: Photo: Ryan Benyi; Styling: Susan Vajaranant

Rice and Bean Burritos

This recipe uses rice left over from Stuffed Peppers.

All You JUNE 2011

Yield: Serves 8
Cook time:15 Minutes
Prep time:15 Minutes
Cost Per Serving:$1.26

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.

Nutritional Information

Amount per serving

Calories: 387
Fat: 9g
Saturated fat: 2g
Protein: 11g
Carbohydrate: 66g
Fiber: 8g
Cholesterol: 0.0mg
Sodium: 905mg

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Rice and Bean Burritos recipe