BLACK BEAN, VEGGIE AND RICE BURRITOS

Black Bean, Veggie and Rice Burrito

BLACK BEAN, VEGGIE AND RICE BURRITOS

by | Mar 5, 2021

Whip up these flavorful, fresh and nutrient dense Black Bean, Veggie and Rice Burritos in minutes for an on-the-go lunch or simple dinner. As a lover of all things Mexican, this is right up my alley. Growing up in Arkansas where there were abundant Tex-Mex establishments, I was able to fulfill my needs for a taco, burrito, enchilada, chips and salsa or tostado on a regular basis. It’s fun to find ways to use traditional Mexican spices and herbs to create a healthy plant based meal.

Black Bean, Veggie and Rice Burrito on Tortilla
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BLACK BEAN, VEGGIE AND RICE BURRITOS

Whip up these flavorful, fresh and nutrient dense burritos in minutes for an on-the-go lunch or simple dinner. For an extra dose of vitamins and minerals, use a large collard green leaf instead of the tortilla as the wrap.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Dairy free, No oil, Vegan, Vegetarian
Servings: 6
Calories: 316kcal

Ingredients

  • 6 whole wheat tortillas or large collard green leaves Substitute gluten free tortillas for whole grain if avoiding gluten
  • 1 purple onion small dice
  • 1 green pepper small dice
  • 1 jalapeno, ribs and seeds removed minced
  • 1 clove garlic minced
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 ½ cups black beans one 15 ounce can/box, rinsed and drained
  • 3 cups diced tomatoes canned/boxed
  • ½ Tablespoon lime zest
  • 1 ½ Tablespoons lime juice
  • 2 ½ cups cooked brown rice from about 1 cup uncooked brown rice
  • ¼ cup roughly chopped cilantro
  • Kosher salt and pepper to taste
  • vegan chipotle sour cream(See recipe link in post), sour cream, salsa, chopped lettuce, tomato, purple onion optional but highly recommended for garnish

Instructions

  • Heat the oven to 350° F. Wrap the tortillas in foil and warm them in the oven until heated through, about 15 minutes. Alternatively, wash and dry the collard green leaves carefully.
  • Heat a large heavy skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onions, green pepper and jalapeno. Stir with a wooden spoon until the vegetables are soft and the onions are translucent, about 5 minutes. Add small amounts of water as needed to keep the vegetables from sticking to the pan.
  • Add the garlic, cumin and chili powder and continue to cook for about 30 seconds.
  • Add the beans, tomatoes. lime zest, lime juice, rice and cilantro and continue to cook for 5 minutes.
  • Season with kosher salt and pepper to taste
  • To make the burritos, place one tortilla or collard green leaf on a plate, add about ¼-½ cup of the bean mixture and any additional add-ins that you choose such as chopped lettuce, tomatoes, purple onion, sour cream, vegan chipotle sour cream(See recipe link in post) or salsa. Be sure to leave about 2-3 inches from the outside edges of the tortilla or collard green leaf. Wrap the burrito by folding up the bottom end, folding the two sides over each other and rolling the burrito forward to enclose all of the filling. Repeat for the additional 5 tortillas or collard green leaves.

Notes

Garnish with vegan chipotle sour cream(See recipe link in post), regular sour cream, salsa, chopped lettuce, tomato and purple onions.  
Please note that the garnishes are not included in the nutrition facts.  The nutrition facts are based on the use of whole wheat tortillas instead of collard green leaves for the wrap.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Serving: 6g | Calories: 316kcal | Carbohydrates: 60g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 526mg | Fiber: 10g | Sugar: 6g | Vitamin A: 341IU | Vitamin C: 33mg | Calcium: 149mg | Iron: 4mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123

You’ll need the following ingredients for this recipe(See the recipe for specific amounts)…

  • Whole wheat tortillas(gluten free tortillas if preferred) or large collard green leaves
  • Purple onion
  • Green pepper
  • Jalapeno
  • Garlic
  • Cumin
  • Chili powder
  • Black beans
  • Canned/Boxed Tomatoes
  • Lime(s) for juice and zest
  • Brown rice
  • Cilantro
  • Kosher salt and pepper
  • Garnishes such as vegan chipotle sour cream, regular sour cream, salsa, chopped lettuce, tomato and purple onions. The garnishes will bring these burritos to the next level. I especially love the addition of vegan or regular sour cream.
Ingredients For Black Bean, Veggie and Rice Burritos

Heat the oven to 350° F. Wrap the tortillas in foil and warm them in the oven until heated through, about 15 minutes. If using collard green leaves, wash and dry them carefully.

Heat a large heavy skillet over medium high heat. Add 2 to 3 Tablespoons of water. When the water bubbles, add the onion, green pepper and jalapeno. Stir with a wooden spoon until the vegetables are soft and the onions are translucent, about 5 minutes. To keep the vegetables from sticking to the pan, add a small amount of water as needed.

onions-pepper-and-jalapeno in pan

Add the garlic, cumin and chili powder and continue to cook for about 30 seconds.

spices-and-garlic-added to pan

Add the beans, tomatoes. lime zest, lime juice, rice and cilantro and continue to cook for 5 minutes.

black-beans-rice-and-tomatoes-added-to-pan

Season with kosher salt and pepper to taste.

To make the burritos, place one tortilla or collard green leaf on a plate, add about ¼-½ cup of the bean mixture and any additional add-ins that you choose such as chopped lettuce, tomato, purple onion, sour cream, vegan chipotle sour cream or salsa. Be sure to leave about 2-3 inches from the outside edges of the tortilla. Wrap the burrito by folding up the bottom end, folding the two sides over each other and rolling the burrito forward to enclose all of the filling. Repeat for the additional 5 tortillas.

burrito-filling-on-tortilla
Black Bean, Veggie and Rice Burrito

I enjoy these burritos with (vegan) sour cream, chopped lettuce, tomatoes and purple onions. You can find a recipe for Vegan Chipotle Sour Cream here.

chipotle-sour-cream-in-bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123

Things you might like to know about this recipe for Black Bean, Veggie and Rice Burritos…

Bell Peppers

Bell Peppers come in many colors including red, yellow, orange and green. Green peppers are unripe peppers and have a less sweet flavor than the fully ripe red, yellow and orange peppers. Bell peppers are rich in vitamins and minerals, especially vitamin C. They also include vitamin K1, vitamin E, vitamin A, folate, and potassium. Bell peppers may also help promote eye health and prevent anemia. Source: Healthline.com

Black Beans

Black Beans are high in fiber, protein and folate. They have a lower glycemic index than many other high carbohydrate foods, and as a result they may help to reduce the rise in blood sugar after a meal. Source: Healthline.com

Black beans are available in cans/boxes and dried in the supermarket. Cooking beans from scratch can be a cost saving option. Learn how to cook dry beans here.

Brown Rice


Brown rice is a whole grain which means that it contains the bran and the germ. These parts of the rice have vitamins, minerals, antioxidants and fiber not found in white rice which has the bran and the germ removed.
Brown and white rice both contain the toxic chemical arsenic, and brown rice may actually contain more arsenic than white rice. Brown rice contains the antinutrient phytic acid which may offer some health benefits but it reduces your body’s ability to absorb iron and zinc from food. It is currently believed that eating brown or white rice in moderation can be part of a healthy diet. See this article at healthline.com for more information.


Chili Powder


Chili powder is a blend of ingredients with (chile) powder(ground dried chiles) which may also include oregano, paprika, pepper, cumin, garlic powder, onion powder, and/or salt. The kind of chile and the additional ingredients vary from chili powder to chili powder. You’ll want to find a mixture that you enjoy and that is the right spiciness for your taste. Three options that receive high reviews are Morton and Bassett, Penzeys and Simply Organic. You can also prepare your own chili powder from scratch.

Cilantro


Cilantro is a fresh herb which is the leaf of the coriander plant. The leaves are easily mistaken for flat leaf parsley. Coriander spice comes from the seeds of the cilantro plant and has a very different flavor than cilantro. Indian, Mexican, Middle Eastern and Asian recipes often use cilantro.


It has a citrus, peppery taste, but to some part of the population, it tastes like soap. If you’re planning a meal which has cilantro as a component, It’s always great to check with your guests to make sure that they don’t have this taste experience. Wash it carefully to remove any dirt. You can also place it in a bowl of cold water for a few minutes to allow any additional dirt to sink to the bottom of the bowl. Pick or slice the leaves from the stems and discard the stems. Add cilantro at the end of cooking or as a garnish. See TheSpruceEats.com for more information on cilantro and how to store it.


Garlic


Most recipes including this one measure garlic by cloves. There can be a very big difference in size from one garlic clove to the next. Experiment with the amount of garlic that you enjoy in your cooking, and adjust the amount used accordingly. Here’s a picture of cloves from one head of garlic to illustrate this point.

garlic cloves

Jalapenos


Jalapenos are low in calories and loaded with nutrients including vitamins, minerals, fiber and antioxidants. They may also be heart healthy, fight cancer, promote weight loss. prevent stomach ulcers, and help fight infections. When working with jalapenos, it is best to use gloves. They can burn your skin, especially the soft tissue under your fingernails or around existing cuts. Even after you have washed your hands, you may accidentally transfer the capsaicin when you touch your eyes. Trust me……I have experience! The seeds and ribs of the jalapeno have the most heat, so if you want to lower the heat factor in a recipe, be sure to remove the seeds and the ribs. Additionally grey scars on a jalapeno may indicate that it is a spicier pepper.

Lime Juice

Just a squeeze of lime juice can add brightness to many recipes. Bottled lime juice does not live up to the taste of freshly squeezed and often has added ingredients.. Some recipes list whole or parts of limes as ingredients. Generally one average lime produces 2 Tablespoons of juice, but this can vary from lime to lime.

Although you can use a reamer or a juicer to juice a lime, one quick way to get the most juice from a lime is to place it in the microwave for 20-30 seconds, allow it to cool for about a minute and then juice it with a reamer, the tines of a fork or a juicer. Another option to get more juice from a lime is to roll it with the palm of your hand over the countertop briefly before juicing.

Microplane


If you don’t own a microplane, check in here for an article on alternatives. . The zest of fruits add beautiful color and flavor to your dishes. Whether you use a microplane or an alternative, watch out not to add any of the white pith just under the bright skin of the fruit. It has a bitter taste.

Onions

According to Healthline.com, onions are nutrient dense including B vitamins, vitamin C and potassium, and they are low in calories. They are rich in antioxidants and may offer many other health benefits including reducing heart disease and certain cancers. They may help control blood sugar, boost bone density, fight bacteria and boost digestive health.

Tomatoes

Tomatoes, like potatoes, are members of the nightshade family, but unlike potatoes, they are low in carbohydrates. They contain several vitamins and minerals including vitamin C, potassium, vitamin K, and folate as well as antioxidants. Studies have shown that tomatoes may reduce the risk of heart disease and some cancers, and tomatoes may also benefit skin health by helping to prevent sunburn. You’ll find more health benefits of tomatoes here.

Water Sautéing


My preference is to avoid the calories in oils whenever possible. Although some oils are healthier than others, one tablespoon contains about 120 calories. Sautéing with water or broth instead of oil is a great way to save those calories, and in the context of this recipe, the flavor will not be affected.


Heat your pan on high and add about ¼ cup of water. Reduce the heat to medium and add the ingredient(s) to sauté. Stir constantly until they reach the doneness that your recipe requires. For example, if you are sautéing onions, you will most often want them to be soft and translucent before adding other ingredients. Continue adding a small amount of water as needed to keep the ingredient(s) from sticking to the pan.

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123

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