Burritos, Black Bean
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
12 burritos
- Serves:
- 12
ingredients
- 3 cups black beans (amount after cooking and draining) or 3 cups no-salt-added black beans (canned, rinsed and drained)
- 3 cups cooked brown rice
- 1⁄4 cup water
- 1 teaspoon olive oil
- 1 onion, diced
- 2 bell peppers, diced (red, orange, or yellow)
- 1⁄2 teaspoon minced garlic clove
- 1 tablespoon ground cumin
- 10 cremini mushrooms or 10 button mushrooms, sliced
- 2 tomatoes, diced
- 1⁄2 cup salsa (no-salt-added, if you can find it)
- pepper, to taste
- hot sauce, to taste (low sodium, such as Jake & Amos)
- salt (optional) or tamari, to taste (optional)
- 12 lavash bread (make sure the tortillas are lard-free) or 12 wheat flour tortillas (make sure the tortillas are lard-free)
directions
- Soak beans overnight, if using dried.
- Cook beans, if using dried.
- Cook brown rice.
- Heat water and oil in a large saucepan.
- When hot, add onion and saute until soft.
- Add bell pepper, garlic, and cumin and cook 2 minutes more, adding more water, if necessary to prevent sticking.
- Stir in beans, mushrooms, tomatoes, and salsa.
- Cook about 10 minutes, until mushrooms are soft.
- Warm the amount of lavash breads or tortillas you are using.
- Add rice and pepper, hot sauce, and salt or tamari (if using).
- Spoon onto the lavash or tortilla, allowing room for rolling into the burrito shape.
- Freeze any filling you won't use by the end of the week in individual portions.
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Reviews
-
I started making these when I realized that I didn't have black beans. I subbed canned navy beans and quartered the recipe to make 3 burritos. This must make giant burritos, because my yield was 5 smallish burritos made from 5 8-inch tortillas. Flavor was great and these were quite tasty. I threw half of them in the freezer for lunches/dinners. Thanks for sharing.
RECIPE SUBMITTED BY
Netgirls Healthy Co
United States
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