Simple Black Bean Burrito

Growing up in Texas, my husband is a huge fan of Mexican food.  He always gives me a hard time because I am such a wimp when is comes to spicy foods.  We just didn’t eat much spicy food in Boston.  So this dish is a compromise between the two of us.  I am sure my husband will drop a ton of hot sauce on his before eating. 🙂  Hope you like it.

Simple Black Bean Burrito

 

 

Simple Black Bean Burrito

Ingredients

  • 3 cups black beans
  • 1 cup brown rice
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 cup sliced baby tomoatoes
  • 1 cup frozen corn
  • 1 small shallot diced
  • 2 large cloves of garlic
  • 4 green onion bases (the white part minus the root up until it begins to seperate)
  • 2-3 T light oil (I used safflower)
  • 1 T cumin
  • 2 tsp fajita seasoning
  • salt to taste

Instructions

  1. Cook the rice according to the instructions or in the rice cooker and set aside. 
  2. I only purchase dry beans, so they were soaked over night and then boiled and rinsed to soften before I started.
  3. In a large skillet, heat the oil under medium high eat. 
  4. Put the stalk part of the green onion in the oil and let it sit for about 30 seconds allowing the onion flavor to infuse in the oil.
  5. Next, add the pepper, shallots, and garlic and let cook for another 5 minutes. 
  6. Afterwards add the beans and spices and let cook for about 5 – 7 more minutes stirring often.
  7. Add the rice last, stir, and remove from heat. 
  8. Before serving, add the cold sliced tomatoes with the warm bean mixture.
  9. Wrap up in a whole grain tortilla and enjoy!

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