Burritos with Spanish Rice and Black Beans
- Prep-time: / Cook Time:
- Serves 8
About once a week, my family eats burritos for dinner. This recipe makes a great burrito filling or side dish and doesn’t take much longer than heating up a can of beans. This is a mildly seasoned dish, so you fire and spice lovers will probably want to increase the amounts of jalapeno peppers and chipotle powder.
Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown.
Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.
Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavor, and add salt and additional seasonings to taste.
Find this recipe and more at FatFreeVegan.com.
Find this recipe and more in the Forks Over Knives Recipe App.
By Susan Voisin,
- 1 medium onion, chopped
- 1 green or yellow pepper, stemmed, seeded and chopped
- ½ –1 jalapeño chile, stemmed, seeded and finely diced (add more or less to taste)
- 2 cloves garlic, minced
- 4 cups cooked brown rice
- 1½ cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)
- 1½ cup black beans (or 1 15-ounce can), rinsed well
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder (or other pure, mild chili powder)
- ½ teaspoon chipotle chili powder (or more, to taste)
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste