| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Tex-mex, Main dish | 6 | Servings |
INGREDIENTS
| 1 | c | Uncooked basmati or quick |
| Cooking brown rice | ||
| 12 | 6-inch flour tortillas | |
| 16 | oz | Canned cooked black beans including bean liquid |
| 1 | Clove garlic, minced | |
| 1 | Tomato, chopped | |
| 1/4 | c | Chopped onion |
| 1 | ts | Chili powder or to taste |
| 1/2 | ts | Ground cumin or to taste |
| Chopped green onions and | ||
| Salsa for garnish |
INSTRUCTIONS
Cook rice according to package directions. Set aside. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm. Combine beans, bean liquid, garlic, tomato, onion, chili powder and cumin in a saucepan; simmer until tomato begins to soften, about 5 minutes. Remove tortillas from oven. Place a heaping tablespoon of rice and 1 to 2 tablespoons of bean mixture in a warm tortilla. Garnish with green onions and salsa, and roll up like a burrito. Makes 12 burritos. Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”