Name: Zesty Bean and Cilantro-Lime Rice Burritos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 teaspoon cumin; 2 tablespoons olive oil; 1/2 cup shredded Colby Jack cheese; 1 green bell pepper, chopped; 3 cups canned refried beans; 6 whole wheat tortillas; 2 cups vegetable broth; 1/2 cup fresh cilantro, chopped; Juice of one lime; 1/2 cup salsa; 1 red bell pepper, chopped; 2 garlic cloves, minced; 1/2 yellow onion, chopped; 1 cup uncooked brown rice; 1 teaspoon chili powder

Burrito

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Bursting with flavor, these bean and rice burritos offer a perfect blend of hearty refried beans, zesty cilantro-lime rice, and crunchy sautéed veggies. Great for a satisfying lunch or dinner, and extra burritos can be frozen for a quick meal later.

Milk

Wheat

Mediterranean

Seasonings

gram

ground cumin

Oils

milliliter

olive oil

Cheese

Shredded Marble Jack Cheese

Fresh Vegetables

green bell pepper

Beans & Legumes

refried beans

Tortillas & Wraps

wheat tortilla

Stocks & Broths

vegetable broth

fresh cilantro

Fresh Fruit

lime

Salsa

salsa

red bell pepper

garlic

yellow onion

Grains & Rice

brown rice

chili powder

Vitamin E

Vitamins

Vitamin D

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Vitamin C

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Water

Protein

Sodium

Zinc

Copper

Manganese

Selenium

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

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Savorful Guacamole Burritos with Garlicky Balsamic Tomatoes & Black Beans

Zesty Bean and Cilantro-Lime Rice Burritos

Baking Goods

Dairy

Produce

Bakery

Meal

Condiment & Toppings

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/zesty-bean-and-cilantro-lime-rice-burritos-2723624-2.jpeg

In a saucepan, bring vegetable broth to a boil. Add in the brown rice, cover, and reduce heat. Let simmer for 45-50 minutes or until the rice is cooked and all liquid is absorbed.

After the rice is cooked, stir in chopped cilantro and lime juice. Set aside.

In a skillet over medium heat, add one tablespoon of olive oil, chopped peppers, onions, and minced garlic. Cook until the veggies are browned and soft.

Add canned refried beans, cumin, and chili powder into the skillet. Mix well and heat through.

On each tortilla, spread an equal portion of bean mixture, add cilantro-lime rice, salsa and a sprinkle of cheese.

Tuck in the sides of each tortilla, roll it up and place it seam-side down on a baking sheet.

Brush the tops of the burritos with the remaining olive oil.

Bake in a preheated oven at 375 degrees for 10 minutes or until the tops start to turn light golden brown.

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