Veg*n Bean and Rice Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Arborio Rice (Risotto Rice), Uncooked, 1 cupWater, 2 cups (8 fl oz) 1 medium onion, chopped coarsely1 cup mushrooms, chopped coarsely1 Italian tomato, dicedNutritional Yeast, 3 Tbsp Chili powder, 3 tbsp Pepper, black, 1 tbspSea Salt, 1 tspGarlic, 2 tsp Olive Oil, 1 tbspBasil, dry, 2 tbspFlour Tortillas, 6, (approx 8" dia)
Oil a heavy skillet and heat over medium heat. When oil is hot, add the chopped onions. Saute until just a little soft. Add the chopped mushrooms. Saute a minute or two more, and add the rice. Heat until fragrant; add pepper, salt, chili, basil, garlic and diced tomato. Mix well, and add ALL the water. Raise heat to high and allow rice to come to a boil. Cover, turn heat to low, and simmer until done...about 20 minutes (less for firmer rice, longer for creamier rice.) Add drained beans, and nutritional yeast, and mix well. Divide into six tortillas ( you'll be at roughly 5oz each.) Roll and eat, or freeze.
Serving Size: 6 burritos
Serving Size: 6 burritos
Nutritional Info Amount Per Serving
- Calories: 367.6
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 791.0 mg
- Total Carbs: 66.0 g
- Dietary Fiber: 6.6 g
- Protein: 13.5 g
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