This one is a recipe from the archives.
In an amusing bit of irony, I criticized the original recipe for confusing, awkward directions, when my recipe really isn’t much better.
So it got (yet another) makeover, avocado moved to the top and is hopefully a lot more user friendly.
It is still one of my favorite vegetarian meals and a Lenten staple.
Crispy Bean Burritos
2 cups cooked brown rice (1 cup raw)
1 cup medium or hot salsa
1 (15 oz) can pinto beans
2 key limes, juiced (or 1 small lime)
¼ tsp chipotle chili powder (or regular chili powder)
¼ tsp ground cumin
1 ½ cups shredded Mexican blend cheese
4 burrito size flour tortillas
Stir together the rice, salsa, beans, lime juice, chili powder, and cumin.
Heat a skillet over medium-high heat.
Divide the rice mixture evenly between the 4 tortillas and top with shredded cheese. Fold the burritos by bringing 1 long side in, tuck the two short sides, and roll to close.
Spray the tortillas lightly with cooking spray on both sides. Place the burritos, seam side down, in the hot pan. Cook for 2-3 minutes or until browned. Flip and cook the other side.
Serve hot garnished with shredded lettuce (I only had spinach), sour cream (plain Greek yogurt), and guacamole.
Makes 4 large burritos
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