Bean and Rice Burritos
Servings: 4
This simple dinner is the perfect weeknight base — black beans and cilantro-lime rice wrapped in a warm tortilla with creamy avocado and salsa. Easy to jazz up Bean and Rice Burritos with toppings, and everyone at the table controls their own heat. Don't be afraid to pile on the hot sauce... I know I will be!
Ingredients
- 1 cup brown rice uncooked
- 1 lime juiced
- ½ cup fresh cilantro chopped
- 1 (15-ounce) can black beans drained
- ¼ cup water
- ½ yellow onion chopped
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon taco seasoning
- 4 tortillas
- ½ cup salsa
- 1 avocado diced
Instructions
- Cook brown rice according to the package. Once done, fluff with a fork, and add in the lime and cilantro.
- In a skillet, sauté the onion in olive oil for about 5 minutes, or until the onion is soft. Add 1 can of black beans, water, and taco seasoning, and cook for 5 minutes.
- Spoon the rice and beans onto slightly warm tortillas. Add salsa and avocado.
- Wrap the burritos and serve immediately.
Notes
- Use the rice of your choice for this recipe, even cauliflower rice.
- You can also use gluten-free or grain-free tortilla shells, just warm them up first to make them more pliable.
Nutrition
Serving: 1burrito, Calories: 478kcal, Carbohydrates: 76g, Protein: 13g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Sodium: 494mg, Potassium: 779mg, Fiber: 13g, Sugar: 4g, Vitamin A: 435IU, Vitamin C: 12mg, Calcium: 91mg, Iron: 4mg
