• 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
  1. Cook rice (add a little lemon or lime juice)
  2. Set aside.
  3. Wrap tortillas in aluminum foil and place in 120C(200F?) oven to warm.
  4. Crush/mash beans, in bowl, with something wooden (a tenderizing mallet is therapeutic) and set aside.
  5. Fry garlic tomato, onion, chili powder, cumin and pepper in pan; until tomato begins to soften.
  6. Add crushed beans, mix until steaming slightly, add water to keep from sticking.
  7. Remove tortillas from oven. Place a heaping 3 tablespoons of bean mixture in a warm tortilla.
  8. Garnish with green onions, sweet salsa, sprouts/lettuce & non-fat yogurt/sour cream.
  9. Makes 12. Per burrito: 185 cal., 6g prot.; 3 g fat; 35 g. carb.; 0 chol.; 158 mg sod.