Black Bean and Rice Burritos

Title:
Black Bean and Rice Burritos

Yield:
6 Servings

Categories:
Vegetarian,
Tex-mex,
Main
Dishes




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






  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