Yellow Rice and Black Bean Burritos

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 be complete—though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas.

Yellow Rice and Black Bean Burritos

These yellow rice and black bean burritos make a filling meal that needs only a salad to be complete—though stoneground tortilla chips and salsa are always welcome!

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Course: Burrito

Cuisine: Vegan / Mexican

Diet: Vegan, Vegetarian

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 4 to 8

Author: Veg Kitchen

Ingredients

• 2 ¼ cups water with 1 vegetable bouillon cube
• ¾ cup brown rice
• 1 tsp ground cumin
• ½ tsp turmeric
• 1 tbsp olive oil
• 1 medium onion finely chopped
• 1 –2 cloves garlic minced
• ½ medium green bell pepper finely diced
• 1 –2 small fresh hot chiles seeded and minced, or 1 (4 oz) can chopped mild green chiles
• 1 15–16 oz can black beans, drained and rinsed
• 1 medium tomato diced
• 1 tsp dried oregano
• salt and freshly ground pepper to taste
• 8 10-inch, burrito-sized flour tortillas, warmed
• Salsa Ranchera or store-bought salsa

Instructions

• 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. Alternately, you can keep one end open as shown in the photo. Repeat with the remaining tortillas and serve at once.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Nutrition information
Per burrito:  Calories: 275;  Total fat: 6g;  Protein: 9g;  Carbs: 46g;  Sodium: 207 mg

• Find more of VegKitchen’s Burritos, Enchiladas, And Tortilla Dishes.
• Find lots more tortilla recipes in A Southwestern Supper.