BLACK BEAN AND RICE BURRITOS
- 1 c Uncooked basmati or brown rice : organic's good
- 12 6-inch whole-wheat flour tortillas
- 16 oz Canned cooked black beans, strained & rinsed well : unless you're fond of all that salt
- 2 Cloves garlic, minced
- 1-2 vine Tomato, chopped
- 1/4 c Chopped spanish or red onion
- 1/4 c Chopped red or yellow pepper
- 2 ts Chili powder or to taste
- 1/2 ts Ground cumin or to taste
- Chopped green onions
- 1 Habanero pepper, chopped & seeded : or not seeded, depending on pain threshold of your guests
- Cook rice (add a little lemon or lime juice)
- Set aside.
- Wrap tortillas in aluminum foil and place in 120C(200F?) oven to warm.
- Crush/mash beans, in bowl, with something wooden (a tenderizing mallet is therapeutic) and set aside.
- Fry garlic tomato, onion, chili powder, cumin and pepper in pan; until tomato begins to soften.
- Add crushed beans, mix until steaming slightly, add water to keep from sticking.
- Remove tortillas from oven. Place a heaping 3 tablespoons of bean mixture in a warm tortilla.
- Garnish with green onions, sweet salsa, sprouts/lettuce & non-fat yogurt/sour cream.
Makes 12. Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.