Today's dish really proves that you can be a vegetarian and still enjoy hearty and delicious Mexican-inspired, loaded with flavor burritos. If you think I am biased because I made it, you should have seen (and heard) Justin during the dinner. Lots of "hmm, om nom nom, yummy" must be the best possible complement of all. Not only delicious, but also super good for you. I found these wheat tortillas that have 26g of fiber per serving, that's like 104% of your recommended daily intake - you can't go wrong with that! As always, I made more than needed for one dinner (it actually makes 8 of them), so we packed all the components separately to make a "fresh" burrito every night.
* 8 whole wheat tortillas
* 2 cups brown rice
* 1 lime (zest and juice)
* 1/2 cup fresh cilantro, finely chopped
* 1 15oz can fire roasted tomatoes
* 2 medium tomatoes, finely chopped
* 1/2 red onion
* 1 tbsp red wine vinegar
* 1 15oz can black beans, washed and drained
* 1 large onion, chopped
* 1 tsp ground cumin
* pinch of cinnamon
* 1 tbsp olive oil
* 1 cup shredded lettuce
* 1/2 cup sharp cheddar cheese, shredded
* salt and pepper
1. Cook rice in salted water for 35 minutes (or until soft).
2. Drain the rice and mix with finely chopped cilantro, lime zest and lime juice. Season with salt and pepper, set aside.
3. In a sauce pen heat the olive oil and saute chopped white onions for 5-6 minutes. Add drained black beans, cumin, pinch of cinnamon, salt, and pepper and cook everything for 2-3 minutes until beans are warm. Set aside.
4. In a bowl combine drained fire roasted tomatoes, fresh tomatoes, red onion, vinegar, salt, and pepper. Mix to combine and set aside.
5. To assessable burritos, lay down the tortilla on flat surface, place a little bit of lettuce, rice, beans, tomatoes, and cheddar cheese along one side of tortillas. Fold over the ends and roll burrito up.
I'm telling you they are awesome! If you want, you can serve them with a
little side of Greek yogurt or sour cream and with some hot sauce if
you like to live on the edge!