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Burritos with Spanish Rice and Black Beans

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  • 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.

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By Susan Voisin,

Ingredients

  • 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

Instructions

  1. Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown.
  2. Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.
  3. 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.
  4. Check the flavor, and add salt and additional seasonings to taste.
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about the author

Susan Voisin

Susan Voisin is a food blogger and photographer who loves sharing her delicious, low-fat recipes almost as much as she does eating them. Follow her cooking adventures on her popular blog, FatFree Vegan Kitchen.

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