QUICK BEAN AND RICE BURRITOS
These hearty and zippy burritos can be whipped up in a jiffy. -Kimberly Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring water to a boil. Add rice. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Let stand until water is absorbed, about 5 minutes. , Meanwhile, in a large skillet, saute green pepper and onion in oil until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir until heated through, 4-6 minutes., Spoon about 1/2 cup of filling off-center on each tortilla; top with 2 tablespoons salsa. Fold sides and ends over filling and roll up. Serve with cheese and sour cream if desired.
Nutrition Facts : Calories 290 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 4g fiber), Protein 9g protein.
VEGGIE BROWN RICE WRAPS
Salsa gives a bit of zip to the brown rice and bean filling in the meatless tortilla wraps Lisa Sullivan shares from St. Marys, Ohio.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large cast-iron or other heavy skillet, saute red pepper and mushrooms in oil until tender. Add garlic; cook 1 minute. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir until heated through, 4-6 minutes. , Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately.
Nutrition Facts : Calories 377 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 675mg sodium, Carbohydrate 62g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
RICE AND BEANS WRAPS
This is a favorite in our family. It's super easy to make. It's healthy. AND it travels well when you have to fit a meal into a night of sports or other kids' activities. We wrap these in foil, individually. Warm in the oven at 300F, then put into a small cooler (no ice, of course) to keep hot until ready to eat. Stow along a bag of tortillia chips too!!!
Provided by Vals Home
Categories One Dish Meal
Time 50m
Yield 8-10 wraps
Number Of Ingredients 6
Steps:
- Cook rice. Bring 2 cups water and 1 cup rice to boil on stove top in a 2 quart sauce pan. Allow to boil 5 minutes. Reduce heat to simmer. Cover and simmer till all liquid is absorbed. Check on it after 30 minutes of cooking. If water is not yet absorbed, continue to cook. Check every 10 minutes to see progress until all water is absorbed.
- Combine picante sauce and black beans with with cooked rice.
- Spoon 1/3 Cup of the rice mixture into the center of a flour tortillia.
- Top with about 3 Tbs. shredded cheese.
- Wrap burrito-style.
- Wrap in foil.
- Repeat until all of the rice and beans mixture is used.
- Place wraps in a 300F oven to keep warm until time to serve.
- Serve with warm tortillia chips.
VEGETARIAN CORN, BEAN AND RICE WRAPS
I decided to stop eating meat and I was looking through the pantry and decided to throw this stuff together--it's really tasty and healthy.
Provided by Jadore Dior
Categories Lunch/Snacks
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook brown rice as package directs. For extra flavor, add a tablespoon of vegetarian bouillon--it makes it really tasty.
- As brown rice is cooking, sauté the onion in a tablespoon of extra virgin olive oil. Once onion is softened and browned a bit, add drained and rinsed beans and corn. Turn off heat.
- Once rice is done, add to the corn and beans. Mix well. Then mix in 1 to 2 (depending on taste) cans of tomato sauce.
- Cook until hot.
- **Note: Taco seasoning can be substituted instead of tomato sauce**.
- Serve in tortillas with salsa if desired.
Nutrition Facts : Calories 384.6, Fat 6, SaturatedFat 0.9, Sodium 619.1, Carbohydrate 73.8, Fiber 15.1, Sugar 9.1, Protein 15.8
SPICY BEAN AND RICE WRAPS
Enjoy this spicy bean and rice wrap that's ready in 10 minutes - perfect for take away dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch nonstick skillet, mix beans, rice and water. Heat to boiling. Reduce heat to medium-low; cover and cook 5 to 8 minutes or until rice is tender. Meanwhile, chop bell pepper and tomato; set aside.
- Spoon bean mixture evenly onto center of each warm tortilla. Top each evenly with bell pepper and tomato. To roll each, fold 1 end of tortilla up over filling; fold right and left sides over folded end, overlapping edges. Roll up tightly (if needed, secure with toothpick). Wrap each wrap securely with foil; take with you for an on-the-go dinner.
Nutrition Facts : Calories 250, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Wrap, Sodium 720 mg, Sugar 2 g, TransFat 0 g
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