4. Rice, Corn, & Bean Burritos
Vegans and vegetarians will enjoy this burrito recipe. Packed with carbs, these bundles of joy make an excellent late lunch or evening meal, especially before a workout.
INGREDIENTS
1-tablespoon light olive oil.
1/3-cup fresh or frozen corn, thawed
1-medium onion – chopped.
1-medium green pepper – sliced.
2-cloves minced garlic.
½-teaspoons chili powder.
½-teaspoon ground cumin.
1-can black beans – rinsed and drained.
1-½-cups cooked brown rice.
8-flour tortillas – warmed.
¾-cup shredded Colby-Monterey Jack cheese.
½-cup full-fat plain yogurt.
2-green onions – sliced.
½-cup salsa.
METHOD
Place a large skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onion, pepper, and corn – cook for three to four minutes until tender and slightly brown. Add the garlic, cumin, and chili powder – cook for one minute until fragrant. Add the rice and beans – heat through.
Spoon a cup of the filling into the tortilla and wrap it into a burrito. Return the tortillas to the skillet and fry until crispy and golden brown on all sides. Serve with sour cream, guacamole, and salsa verde.