Vegetable and Bean Burritos with Brown Rice
These hearty, satisfying vegetable and bean burritos are a great way to use up leftover rice and beans. They're also a great option for a quick and easy weeknight meal. The combination of brown rice, beans, and vegetables makes these burritos a good source of protein, fiber, and vitamins.
The origins of the burrito are shrouded in mystery, but it is believed to have originated in northern Mexico in the early 1900s. The first burritos were simple affairs, consisting of a tortilla filled with beans and cheese. Over time, burritos became more elaborate, and today they can be filled with a variety of ingredients, including meat, vegetables, and sauces.
Vegetable and Bean Burritos with Brown Rice Vegetable and Bean Burritos with Brown Rice Vegetable and Bean Burritos with Brown Rice Vegetable and Bean Burritos with Brown Rice
Prep time: 20 | Cook time: 0 | Serves: 8
Ingredients
  • 1 cup cooked brown rice
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped avocado
  • 1/4 cup salsa
  • 8 (10-inch) whole-wheat tortillas
Instructions
  1. Spread about 1/4 cup of cooked brown rice down the center of each tortilla.
  2. Top with 1/8 cup each of the bell pepper, onion, carrots, black beans, cilantro, avocado, and salsa.
  3. Roll up tightly.
  4. Serve immediately or wrap in foil and refrigerate for later.
Why It Works
  • The combination of brown rice, beans, and vegetables makes these burritos a good source of protein, fiber, and vitamins.
  • The whole-wheat tortillas provide a good source of fiber and nutrients.
  • The salsa adds flavor and moisture to the burritos.
  • The avocado adds creaminess and richness.
  • The cilantro adds a fresh, herbaceous flavor.