Quick Bean & Rice Burritos

These hearty and zippy burritos can be whipped up in a jiffy.

Total Time: Prep/Total Time: 25 min.

Makes: 8 servings 

Ingredients

• 1-1/2 cups water
• 1-1/2 cups uncooked instant brown rice
• 1 medium green pepper, diced
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon crushed red pepper flakes
• 1 can (15 ounces) black beans, rinsed and drained
• 8 flour tortillas (8 inches), warmed
• 1 cup salsa
• Reduced-fat shredded cheddar cheese and reduced-fat sour cream, optional

Directions

• 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 for 5 minutes or until water is absorbed.
• Meanwhile, in a large skillet, saute green pepper and onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the chili powder, cumin and pepper flakes until combined. Add beans and rice; cook and stir for 4-6 minutes or until heated through.
• 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

1 each: 290 calories, 6g fat (1g saturated fat), 0 cholesterol, 504mg sodium, 49g carbohydrate (2g sugars, 4g fiber), 9g protein.