Unchained Recipe Contest - Black Bean Burrito
- Number of Servings: 4
Ingredients
- 1 cup black beans- ½ -1 tsp dried thyme- ½ - 1tsp dried sage- 2 tbsp lime juice- 1 cup petite diced tomatoes- ¼ a bunch of cilantro, chopped- 2 jalapenos, diced (optional)- salt- 4, 8 inch tortillas- 1 cup cooked brown rice- 8 tbsp fat free sour cream- 1 cup shredded reduced fat cheddar cheese
This recipe makes 4 servings. I usually make the recipe using the entire can of black beans and petite diced tomatoes, but only use 1/4 cup of each per burrito.
Beans:
In a sauce pan combine black beans (do not drain), thyme, sage and lime juice. Cook over medium heat until boiling, lower heat to simmer. Stir constantly to prevent sticking.
Salsa (If preferred you can use any jar of salsa, however I prefer to make my own, the taste is MUCH better):
In a bowl combine can of diced tomatoes (drain if preferred, I usually drain about half of the liquid), cilantro and jalapenos. Add salt to taste. The longer this sits the better the flavor, can make ahead the night before.
To prepare burrito:
Make sure tortilla is not cold. Either take them out of refrigerator a few hours before making or put in microwave (with a paper towel on top) for about 10 seconds until warmed.
Take tortilla; lay on plate, counter or cutting board. In the middle of the tortilla spoon in 1/4 cup of rice , ¼ cup of beans and 1/4 cup of cheese. Fold in two sides then roll up. The less you put inside the easier it is to roll, plus it makes a prettier presentation. Top with 1/4 cup salsa and 2 tbsp sour cream.
If preferred you can make and use guacamole as well.
Number of Servings: 4
Recipe submitted by SparkPeople user DAWNEG.
Beans:
In a sauce pan combine black beans (do not drain), thyme, sage and lime juice. Cook over medium heat until boiling, lower heat to simmer. Stir constantly to prevent sticking.
Salsa (If preferred you can use any jar of salsa, however I prefer to make my own, the taste is MUCH better):
In a bowl combine can of diced tomatoes (drain if preferred, I usually drain about half of the liquid), cilantro and jalapenos. Add salt to taste. The longer this sits the better the flavor, can make ahead the night before.
To prepare burrito:
Make sure tortilla is not cold. Either take them out of refrigerator a few hours before making or put in microwave (with a paper towel on top) for about 10 seconds until warmed.
Take tortilla; lay on plate, counter or cutting board. In the middle of the tortilla spoon in 1/4 cup of rice , ¼ cup of beans and 1/4 cup of cheese. Fold in two sides then roll up. The less you put inside the easier it is to roll, plus it makes a prettier presentation. Top with 1/4 cup salsa and 2 tbsp sour cream.
If preferred you can make and use guacamole as well.
Number of Servings: 4
Recipe submitted by SparkPeople user DAWNEG.
Nutritional Info Amount Per Serving
- Calories: 408.4
- Total Fat: 11.7 g
- Cholesterol: 22.9 mg
- Sodium: 869.4 mg
- Total Carbs: 59.9 g
- Dietary Fiber: 10.0 g
- Protein: 19.1 g
Member Reviews
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AFM-SPARK
Chipotle is an occasional indulgence for me b/c of sodium. I like Veggie Bols but it's 91% of the daily recommended amount of Sodium! I would drain & rince the beans to lower the sodium, then add some salt free stock, or tomato juice for moisture. Chipotle adds lime and cilantro to its rice. - 11/3/09
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RRAKAPUNK
I pieced together my burrito using this receipe as a guide. Added some chicken and used only a quarter cup each of rice and beans- topped with the cheese and salsa and sour cream and then wrapped it all up in a wheat tortilla- very filling and very tasty. Going to make the salsa next time. - 6/11/13