Burritos with Spanish Rice and Black Beans

I love this blogger and her recipes are all great. Hope you enjoy! Here's the link, as well. http://blog.fatfreevegan.com/2012/03/burritos-with-spanish-rice-and-black-beans.html

Burritos with Spanish Rice and Black Beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium onion, chopped

  • 1

    green or yellow pepper, stemmed, seeded and chopped

  • ½

    – 1 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)

  • 2

    cloves garlic, minced

  • 4

    cups cooked brown rice

  • cup diced tomatoes (fresh or canned fire-roasted, liquid reserved)

  • cup black beans (or 1 15-ounce can), rinsed well

  • 1

    teaspoon ground cumin

  • 1

    teaspoon ancho chili powder (or other pure, mild chili powder)

  • ½

    teaspoon chipotle chili powder (or more, to taste)

  • ½

    teaspoon smoked paprika

  • salt and freshly ground black pepper to taste

Directions

Heat a deep, non-stick skillet over medium high heat. Add the onion and cook, stirring, until it begins to brown. Add the pepper, jalapeno, and garlic, and cook for another 2 minutes, taking care not to burn the garlic. Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice. Check the flavor, and add salt and additional seasonings to taste. Servings: 8 Prep time: 5 minutes Cooking time 25 minutes Nutrition: Nutrition (per serving): 172 calories, 11 calories from fat, 1.3g total fat, 0mg cholesterol, 89.9mg sodium, 324.8mg potassium, 34.7g carbohydrates, 5.9g fiber, 2.6g sugar, 6.2g protein, 4.9 points.


Nutrition

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