Name: Brown-Rice, Black-Bean Burrito



Yield: 6 servings

Comments: Per Serving: Calories 608, Fat 9.6g, Cholesterol 4mg
4/06/2011 - Forgot the chili powder! Used 1 cup of frozen corn kernels. Used only 2 cups of rice, and that was more than enough. We'll get at least two meals out of this, probably more. We each had two burritos.
9/10/2011 - Used abt 1 3/4 cups of rice, have leftovers; also 11/01/2011
3/23/2014 - Added 12 oz. Tofurky chorizo style when cooking the onion, garlic, chili powder and cumin
5/09/2015 - I doubled the spices. We could have used more than 2 green onions.
12/7/2017 - To reduce the amount, I only used 1 cup of white rice. I used 4 green onions. We had 4 burritos with a little of the mixture left over.
1/26/2019 - I kept most of the amounts the same, but used about 1 cup of brown rice and six 8-inch tortillas. We had left overs.
1/11/2021 - Wanting to make two meals of it, I mostly doubled the recipe. I used 3 cups of white rice, 2 cans of black beans, 2 medium onions, and 1 cup of corn kernels. For spices I had 2 teaspoons of powdered garlic, 3 teaspoons of chili powder, and 2 teaspoons of cumin. I filled 4 tortillas, and we had enough filling left over to fill our largest casserole dish. On the second day, we had 4 more burittos and still have much left.
I had a lot of rice and beans left over. For the third day, I added a cup of peas, 1/2 cup parmesan cheese, and four eggs a la the Spicy Paella-Style Vegetables recipe. I heated them in the oven at 350º for 15 minutes, increased the temperature to 400º for another 15 minutes, and finally set it to broil for 5 more minutes. Eventually the eggs were cooked. At 25 minutes, I added 2 cups of shredded Cheddar cheese.


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