• 215 oz cans low-sodium black beans, rinsed
  • 1Tbspchili powder
  • 3/4tspground cumin
  • 1 1/2cupsshredded cheddar cheese
  • 1/2cupcherry tomatoes, chopped
  • 1cuppepper and onion stir fry frozen mix, store brand
  • 1 1/2Tbspfresh cilantro, chopped
  • 12corn tortillas, La Banderita or similar brand (5 ½ inches)
  • 1 1/2cupsbrown rice, cooked
  1. In a large bowl, combine beans, chili powder and cumin. Mix well. Add cheese, tomatoes, pepper and onion mix, and cilantro.
  2. Spread about 1/4 cup of the filling on the bottom third of each tortilla and top with about 2 tablespoons of rice. Roll up, tucking in ends as you go. Wrap each tortilla in tin foil. Label and freeze for up to 3 months.
  3. To heat: Remove burrito from tin foil and place on a microwave safe plate. Cover with a paper towel and microwave on high for 1 ½ to 2 ½ minutes, or until steaming hot. Alternatively, leave in tin foil and heat in the toaster oven at 350 F for 30 -40 minutes, or until steaming hot . For a crispier tortilla, remove foil for last few minutes.
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