Bean And Rice Burritos

Instructions

Preheat oven to 300°F. Wrap tortillas in a moistened kitchen towel or foil and heat in oven.

In a large, deep skillet, heat oil over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, for 5 minutes, or until soft. Add garlic, chili powder, and cumin. Cook, stirring constantly, for 2 minutes.

Add lime juice (if using), rice, beans, and cilantro and cook, stirring constantly, for 2 minutes, or until heated.

Working with one tortilla at a time, spoon ½ cup of the bean-rice mixture over the middle a tortilla leaving an inch at the top and bottom. Grind salt and pepper over.

If desired, top filling with avocado slices, lettuce, and/or olives. Fold each end of the tortilla (top and bottom) over the filling. Then fold the right side over the filling and spin the tortilla one-quarter turn to the right so that the filling is closest to you. Using two hands, gently pull the covered filling toward you to make a tight roll. Roll the filled half of the tortilla away from you and over the rest of the tortilla. Secure with toothpicks if you like and cut in half. Fill and wrap remaining tortillas.

To Serve

If desired, serve each burrito with 1 ⁄ 4 cup avocado dip or guacamole and salsa.

YOU’VE GOT OPTIONS

If you like heat, add a chopped fresh hot chile pepper.

I like to cook double the amount of rice or grain called for in a recipe so that I will have plenty left over to add to soups, salads, wraps, or burritos. If you have leftover cooked brown or white rice from another dish, use it here. Other grains, such as quinoa, bulgur, spelt kernels, barley, and kamut, also work.

Makes 6 Burritos

Ingredients

• 6 (10-inch) soft flour or corn tortillas

• 2 tablespoons extra-virgin avocado oil

• ½ medium onion, chopped

• ½ red bell pepper, chopped (see options)

• 2 cloves garlic, finely chopped

• 1 teaspoon chili powder, plus more to taste

• ½ teaspoon ground cumin

• Juice of 1 lime (optional)

• 2 cups cooked rice (see options)

• 1 (15-ounce) can black or pinto beans, drained and rinsed

• 3 tablespoons chopped fresh cilantro or parsley

• Sea salt and pepper

GARNISH

• Avocado slices

• 1 cup shredded lettuce

• ½ cup pitted green or black olives

• 1 ½ cups Avocado Dip, or store- bought guacamole

• 1 ½ cups Tomato Salsa, or store- bought salsa

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.