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| Gracie's Amazing Vegetarian Burritos |
"These are brief and smooth to make, in addition to rather tasty and filling. One of my husband's very favourite dishes, he always stuffs himself with one too many! Serve with grape tomatoes, shredded cheese, chopped lettuce, bitter cream, and clean guacamole. You can use any wrap as opposed to the flour tortillas, if preferred."
Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon chili powder, divided
- 2 teaspoons floor black pepper, divided
- 2 teaspoons cayenne pepper, divided
- 1 teaspoon ground cumin
- 1 cup canned pinto beans, rinsed and tired
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, thawed, tired
- 1 cup cooked brown rice
- 6 burrito-length flour tortillas
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 30M |
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- Heat oil in a huge skillet or wok over medium-high warmth. Cook and stir onion, garlic, 1 half teaspoons chili powder, 1 teaspoon black pepper, 1 teaspoon cayenne pepper, and cumin in hot oil till onion softens, 3 to 5 mins.
- Stir pinto beans, black beans, corn, and rice together in a bowl. Add bean combination to skillet 1 cup at a time, stirring properly after every addition. Stir final chili powder, black pepper, and cayenne pepper into beans aggregate, lessen heat to medium, cowl the skillet with a lid, and prepare dinner, stirring as important, until heated through and flavors mixture, 3 to 5 mins.
- Spoon 1/6 of the bean combination in a line throughout the middle of 1 tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling right into a burrito. Repeat with last bean mixture and tortillas.
Notes :
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