If there’s one meal that was responsible for my survival through college (and early working life), it’s the vegetarian rice-and-bean burrito. The recipe below includes bell peppers and onions with the rice-and-bean complete protein combo. It’s a one-stop meal that’s quick and healthy.
Burritos freeze well (ever notice how many frozen burrito brands there are?), so you can make a large batch and stash them in the freezer for quick meals that can be heated in the microwave in minutes. Wrap the burritos individually in plastic wrap and store them together in a large freezer-safe resealable plastic bag.
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Cooktop Cove
Vegetarian Rice and Bean Burritos
8
15 minutes
40 minutes
1 hour
For the rice and beans:
1 (15-ounce) can pinto beans, drained and rinsed
1-1/2 cups uncooked rice
1 cup salsa
2 cups vegetable broth or water
1/2 teaspoon kosher salt
For the vegetables:
2 tablespoons extra-virgin olive oil
2 bell peppers, diced
1 onion, diced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 cup chopped cilantro
8 flour tortillas
Preheat the oven to 350 degrees F.
In a medium saucepan, combine the rice, beans, salsa, broth and salt and bring to a boil over medium-high heat. Cover and simmer for 20 minutes.
Remove the pan from the heat but don't lift the cover. Let stand for 10 minutes and fluff with a fork.
Meanwhile, wrap the tortillas in aluminum foil and heat in the oven for about 15 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the bell peppers and onions and cook, stirring frequently, until softened, about 6 minutes.
Stir in the chili powder, cumin, cayenne, salt and cilantro and cook for 2 minutes more.
Lay the warm tortillas out on a work surface and fill each with a layer of rice and beans and a layer of the vegetables.
Fold in the ends of the tortilla over the ends of the filling and roll up to completely enclose the filling. Serve hot.
