Burritos with Spanish Rice, Black Beans and Salsa
Spanish Rice Ingredients:
1/2 cup brown rice
3 cups vegetable stock
1 can Tomatoes with green chiles
1 pinch ground cumin
1 heavy pinch chili powder
Bring rice and vegetable stock to a boil in a medium-sized pot.
Once boiling, reduce heat to allow rice to simmer rapidly for 25 to 30 minutes, stirring occasionally. Leave uncovered.
When nearly all of the liquid has simmered out, but before rice begins to look dry, add the can of tomatoes and chiles.
Stir in cumin and chili powder.
Continue simmering over medium heat for 5 to 10 minutes.
Burrito Filling Ingredients:
1 small onion finely chopped
2-3 cloves garlic, minced
4-5 mushrooms, any kind, chopped
1 tbs fresh cilantro, stemmed and finely chopped
1 cans 14 oz black beans, drained
1 jalapeño, seeded and chopped
1/2 – 1 tsp salt to taste
1/4 tsp black pepper
2 tsp ground cumin
1 tbs chili powder
1 tsp garlic powder
In a large frying pan, over medium heat, sauté the onions and garlic in a little olive oil until onions are translucent
Add the rest of the burrito filling ingredients in the order they appear on the ingredients list.
Stir thoroughly so all the veggies get mixed in well with the spices.
Allow burrito filling to cook for 5 to 10 minutes over low to medium heat, stirring occasionally. If you notice the ingredients drying out, add a tablespoon or 2 of veggie stock to reconstitute them.
1/2 medium or 1 small onion, any color
2 cloves garlic
1 tbs fresh cilantro
1 can 14 oz diced tomatoes
Place all of the salsa ingredients into your food processor (or blender). Turn it on for about 20 or 30 seconds.
Assemble Your Burrito!
I like to put the Spanish Rice and salsa on my burrito, but they’re both good enough to eat on their own. So, you could have veggie burritos with a side of Spanish rice and chips and salsa. A little sour cream, shredded cheese and guacamole on your burrito, and you’re ready for an amazing supper.