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Red Rice and Chili Lime Black Bean Burritos

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
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Ingredients

  • Tortillas for wrapping, use gluten-free if needed
  • For the Red Rice:
  • 2 tbsp olive oil
  • 1 white onion, diced (reserve some for beans)
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 cup diced fresh tomato
  • 1/4 cup water
  • 1 cup rice
  • For the Chili Lime Beans
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 3/4 tsp chili powder
  • 2 tsp cumin
  • 2 cansblack beans, well-rinsed, drained
  • Toppings:
  • Cilantro, finely chopped
  • Carrot, grated and peeled

Instructions

  1. Cook the onion and garlic in 2 tbsp of olive oil for 5-10 minutes in a sauce pan.
  2. Add the rice, broth, water and tomato and cook, covered until rice is cooked. About 10-15 minutes.
  3. Add the extra onion and garlic to a fry pan with the black beans, lime juice, cumin, chili powder, salt and pepper. Using a potato masher, mash up some of the beans in the pan and continue to cook for about 5-8 minutes until heated through.
  4. Once the rice and beans are done, add to a large wrap with cilantro, carrot and salsa, roll up and enjoy!
  5. Makes 4 very large burritos.