Vegan Bean and Rice Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Cups Cooked Rice (I used white for this, but brown would also be great)1 Can Kidney Beans, Drained & Washed1 Can Pinto Beans, Drained & Washed1 Large Onion, Chopped1 Large Bell Pepper, Chopped2 – 3 Cloves Garlic, Minced2 Packets Reduced Sodium Taco Seasoning1 TBSP Canola Oil
While the rice is cooking, put a skillet on the stove on medium and heat the oil. Pop in the onions and garlic and saute for about two minutes.
Add in the peppers and cook the lot until the onions are transparent and the peppers are to your liking.
Add in the beans and warm, then put in the ONE packet of the taco seasoning. Slowly add in water until it reaches the consistency you like.
Once the rice is done and the rest is cooked through, dump it in with the rice and add in the other packet of taco seasoning. Stir in a bit of water at a time until it reaches the desired spice consistency.
Serve in tortillas, in shells or with tortilla chips.
Serving Size: Makes anywhere from 12 - 15 burritos, depending on how much filling used.
Number of Servings: 12
Recipe submitted by SparkPeople user LOSINIT87.
Add in the peppers and cook the lot until the onions are transparent and the peppers are to your liking.
Add in the beans and warm, then put in the ONE packet of the taco seasoning. Slowly add in water until it reaches the consistency you like.
Once the rice is done and the rest is cooked through, dump it in with the rice and add in the other packet of taco seasoning. Stir in a bit of water at a time until it reaches the desired spice consistency.
Serve in tortillas, in shells or with tortilla chips.
Serving Size: Makes anywhere from 12 - 15 burritos, depending on how much filling used.
Number of Servings: 12
Recipe submitted by SparkPeople user LOSINIT87.
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 270.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.8 g
- Protein: 5.7 g
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