Thursday, August 5, 2010

Brown Rice and Black Bean Burrito

My family subscribes to the 'Gluten Free Checklist's' What's for Dinner Daily Newsletter, and a lot of my dinner recipes come from there. The recipes tend to be dependable, delicious, and easily adaptable to a dairy free diet.This one, for instance, can be used with tofuti sour cream (which also works great in sour cream apple pie), and tastes fine without the cheese.

Brown Rice and Black Bean Burrito
Servings: 5

Notes: The canned corn barely had any peppers in it. Using normal corn without peppers, or even adding sauteed peppers would probably work just as well.

1 cup brown rice
2 teaspoons vegetable oil
1 medium onion, chopped
2 whole garlic clove, minced
3 teaspoons chili powder
1/2 teaspoon ground cumin
1 can black beans, drained and rinsed
1 can whole kernel corn with red and green bell peppers
8 tortillas
2 green onions, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup light sour cream
1/2 cup salsa

1.Prepare rice according to package directions. While rice is cooking, heat oil over medium heat.
2.Add onion, garlic, chili powder, and cumin. Saute 3 to 5 minutes until onion is tender.
3.Add cooked rice, beans and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated.
4. Remove from heat. Spread 1/2 cup rice, beans and corn mixture in the middle of each tortilla. Top each with 2 tbs cheese, 1 tbs green onion, and sour cream. Roll up and top each with salsa.

1 comment:

  1. Dad likes these. Even with Tofutti sour cream!