Mexican Style Beans and Rice

Mexican Style Beans and Rice

Ingredients

1 cup pre-cooked long grain brown rice
1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2 teaspoon chili powder
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon hot red pepper sauce
1 cup of your favorite salsa
1 (4 oz.) can of green chilis
1 (15 oz.)can of pinto beans, drained and rinsed
1 (15 oz.)can of black beans, drained and rinsed
8-10 flour tortillas (8 inch)
1 cup shredded Daiya or Veggie Pepperjack vegan cheese

How we make it

Cook the rice according to package instructions stopping about 15 minutes short of the specified time.

Preheat the oven to 350°.

Heat a large saucepan or non-stick skillet over medium heat and transfer the "almost-finished" rice to the pan. After about 10 minutes add in the garlic, onion, chilis and bell peppers. Cook until tender (about 10 more minutes).

Meanwhile, wrap the tortillas in foil and place in the pre-heated oven to make them warm, soft and pliable about 8 to 10 minutes).

Stir the black beans and pinto beans into the rice mixture. Add the cumin, red pepper sauce and chili powder and mix well. Allow to cook for another 5 to 8 minutes. By this time the excess water should be absorbed and the rice should be tender.

Spoon about 1/2 cup of the mixture in the center of each tortilla. Roll the tortillas and place them seam side down in a lightly sprayed 9" x 13" baking dish.

Sprinkle generously with the vegan cheese and bake, uncovered for about 10 minutes or until the cheese melts.

After removal, plate the burritos and top with room temp. salsa before serving.

Serves 4 to 6

Per serving (2 tortillas): Calories 450, Fat 15g, Total Carbs 71g, Protein 20g, Cholesterol 0mg, Sodium 350mg.