Categories
Entrees Recipes

Rice and Veggie Burritos

  • 1.5 c cooked brown rice
  • 2 T olive oil
  • 2 c chopped onion
  • 2 c chopped green and red bell peppers
  • 2 cloves garlic
  • 15 oz can black beans, drained and rinsed
  • 1 c corn
  • 4 oz can diced green chilies
  • 1 T taco seasoning
  • 1 c salsa
  • 1 T lime juice
  • salt and pepper to taste
  • 3/4 c shredded Mexican blend cheese
  • tortilla shells
  • sour cream, for serving
  • salsa, for serving
  1. Cook rice.
  2. In large skillet, saute onions and bell peppers in oil over medium heat until they begin to soften.
  3. Reduce heat to low, add garlic and cook one minute.
  4. Add black beans, corn, green chilies, taco seasoning, and salsa.
  5. Stir to combine and cook until beans are soft.
  6. Add rice and lime juice; stir to combine.
  7. In clean skillet, place innards into tortilla shell with cheese. Fold in all sides and crisp over medium-low heat.
  8. Serve with sour cream and salsa.