Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to complete, though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas.
- 2¼ cups water with 1 vegetable bouillon cube
- ¾ cup brown rice
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 to 2 cloves garlic, minced
- ½ medium green bell pepper, finely diced
- 1 to 2 small fresh hot chiles, seeded and minced, or one 4-ounce can chopped mild green chiles
- 15- to 16-ounce can black beans, drained and rinsed
- 1 medium tomato, diced
- 1 teaspoon dried oregano
- Salt and freshly ground pepper to taste
- Eight 10-inch (burrito-sized) flour tortillas, warmed
- Salsa Ranchera or store-bought salsa
- Bring the water and bouillon cube to a boil in a medium saucepan. Stir in the rice, cumin, and turmeric and simmer gently, covered, until the water is absorbed, about 30 minutes.
- Heat the oil in a large skillet or stir-fry pan. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté until the onion is golden.
- Add the chiles, beans, tomato, and oregano. Cook over medium heat until the mixture is well heated through and the tomato has softened, about 8 minutes.
- Stir the cooked rice into the skillet mixture until well incorporated. Remove from the heat.
- To assemble, place a mound of the cooked rice and black bean mixture in the center of each tortilla. Add a stripe of salsa.
- Fold two opposite sides of the tortilla over the filling, then roll up starting from one of the open ends. Or, you can keep one end open as shown in the photo. Repeat with the remaining tortillas and serve at once.
Per burrito: Calories: 275; Total fat: 6g; Protein: 9g; Carbs: 46g; Sodium: 207 mg