- Prep-time: / Ready In:
- Serves 8
- print/save recipe
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 jalapeño peppers and chipotle powder.
From FatFreeVegan.com.
By Susan Voisin,
Last Updated:
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
- 8 7- to 8-inch whole grain tortillas
Instructions
- 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.
- In a dry nonstick skillet over medium heat, warm tortillas one at a time 40 seconds or until warm and pliable, turning once. Cover with a damp cloth to keep warm.
- Spread about 1 cup of the bean-and-veggie mixture onto each tortilla just below the center. Fold bottom edge of each tortilla over filling. Fold in opposite sides; roll up tortilla. Place burritos, seam sides down, on a platter. Serve warm. If desired, pass hot pepper sauce.
tags:
Comments (13)
(5 from 5 votes)This is the first homemade Spanish rice that I have loved. It is delicious and is now a staple in our menu plan.
I’ve tried several Spanish rice recipes and this one is the best by far! It was very flavorful and super tasty. This recipe is definitely a keeper!
Why do none of the recipes give serving portions? Is this recipe 8 servings?
I don't like hot food so I didn't add the jalapenos or chipotle chili powder. I also cut the rice down to 2 cups. I added avocado to my burrito and it was delicious. I used a low carb flour tortilla. I highly recommend this recipe.
I’m always disappointed when ingredients or methods are left off. I went to the app and found that written recipe says 8 born tortillas. Size? How much per tortilla , rolled and set aside snd warmed? Maybe say “wing it.”
Hi Robin, we're sorry for the oversight. I've just updated the recipe to include tortillas in the ingredient list, as well as instructions for how to warm and roll them. Thank you for bringing this to our attention.
Why do some people have to be so mean & negative in their comments on recipes. There’s enough of that in the world without seeing it here. Shameful & says more about the person doing it.
Really?? No mention of tortillas, what kind, or where to buy them? I have not found oil free tortillas in any of the usual grocery stores one would encounter.
You usually use flower tortillas for burritos. How big or small is up to you, depending on your preference. Check out online as to how to roll up burritos https://www.youtube.com/watch?v=KTg0oZkVmFk
Hi Jim, Forks Over Knives recommends Ezekiel tortillas, which are oil-free: https://www.foodforlife.com/product/tortillas/ezekiel-49-sprouted-whole-grain-tortillas
What do you prefer for tortillas?
The kind they recommend are $80 for a pack of 12. I think not.
I made this last night. Quick, easy and delicious! Thank you!