HEALTHY FOOD so TASTY you'll
want to eat it EVERYDAY.
RECIPE: BROWN RICE AND BEAN BURRITOS
When shopping and prep-time are scarce, this is a go-to recipe as it leverages ingredients that you can keep stocked in your kitchen, with minimal prep work required!
PREP TIME: 5 min
COOK TIME: 1 hour
MAKES: 5-7 burritos
INGREDIENTS
FOR THE BURRITOS:
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2 TBSP (30 ml) sunflower oil
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1 yellow onion, finely diced
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1 small can mild green chilies or 1 green pepperoncini (pictured)*, finely diced
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1 sachet Taste of SANTA FE Spice Blend
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½ cup (100 g) brown rice
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1 cup (240 ml) water
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One 14-oz (400 g) can brown or black beans
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½ cup (50 g) grated cheddar cheese (extra belegen for the Dutchies)
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Salt and pepper to taste
OPTIONAL GARNISHES/SERVING SUGGESTIONS:
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Pico de gallo or salsa
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Additional grated cheddar cheese
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Avocado or Guacamole
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Greek yogurt or Creamy Southwest Dressing
Olive oil, onion, brown rice, pepperonchini, 1 can brown beans (in the US substitute 1 small can of diced mild green chillies for the pepperoncini) TASTE TRAVELS Santa Fe Spice Blends. Click here to buy Spice Blend.
Click image for recipe.
Click image for recipe.
COOKING INSTRUCTIONS
CONVENTIONAL METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and onions, and sauté for 5 minutes, until soft and golden.
2) Add the green pepperoncini, contents of spice sachet, rice, water. Mix well, bring to a boil, then reduce heat to medium and cook for 5 minutes.
3) Add the beans, mix well, then reduce heat to the lowest possible setting and simmer, covered, for 45-50 minutes (or until rice is fully cooked and the liquid is absorbed). Stir occasionally to make sure nothing sticks to the bottom.
4) When ready to serve, remove pot from stove and stir in ½ cup (50 g) grated cheese and mix well, then salt to taste.
WONDERBAG METHOD
1) Heat a 2 ½ quart (3 litre) pot on medium-high. Add olive oil and onions, and sauté for 5 minutes, until soft and golden.
2) Add the green pepperoncini, contents of spice sachet, rice, water and beans. Mix well, bring to a boil.
3) Reduce heat to medium-low and simmer, covered, for 10 minutes.
4) Seal your lidded pot in the Wonderbag and leave to cook for a minimum of 1 hour (you can also do it in the morning and leave it all day, the flavours intensify the longer it's in the bag).
5) When ready to serve, remove pot from Wonderbag and stir in ¼ cup (25 g) grated cheese and mix well, then salt to taste.
Stir in the cheese after the rice and bean mixture is cooked through, and all water is absorbed.
SERVE
Spread a whole-grain tortilla with a bit of plain yogurt or Creamy Southwest Dressing, fill with the beans & rice mixture and add a bit of extra cheese. Fold up and top with fresh pico de gallo or salsa (pictured below).
Serve alongside a salad of fresh greens and avocado for a well-balanced nutritious meal.
For a lower-carb option, skip the tortilla and spoon into fresh lettuce leaves (below).
Swap the tortilla wraps for lettuce leaves for a lower carb or lighter option.
Use a can of black beans (instead of brown) for a slightly different texture as well as flavour, then fill tortillas with Mexican Cole Slaw for a colourful wrap (pictured below).
Recipe & Photo Credit: Cathy Menees
INGREDIENTS
* The tinned GREEN CHILIES that are so common in the US are can be difficult to find in Europe. I often substitute with pickled green peppers/peperoncinis.
For this recipe, 1 peperoncini is enough, if you like it spicier, use 2-3 peppers!
You can also use jalepenos, but they are much hotter than peperoncinis, so just keep that in mind...
BLACK BEANS VS BROWN
Brown beans tend to be a bit softer, and the more traditional bean of choice for burritos. I substitute black beans when I want a bit more colour and firmer texture for a wrap or party snack.
SERVING
This recipe makes enough for 5-7 generously filled, medium sized burritos, so depending on appetites and whether or not you’re serving anything else on the side, you can feed 4-8 people.
It's also great leftover - as burritos again, or in a salad or omelet.
COOK'S NOTES
