Black Bean Burrito

Servings: About 4 (each tortilla makes one burrito)

Prep-time: 20-25 minutes if you use microwavable rice or you cooked the rice in advance. If you cook the rice from scratch on the stove, cook time is about 50 minutes.

Ingredients:

Tortillas – corn, 100% whole wheat or Ezekiel 4:9 Sprouted Whole Grain tortillas

Canned beans, no sodium added (1-2 cans) – black, kidney, pinto, mixed beans, any you like

Organic corn, frozen, canned or fresh (optional, but a really delicious addition)

Frozen brown rice, microwavable (such as Trader Joe’s or Kroger Simple Truth brand) or brown rice made from scratch (1 cup); quinoa also works well

Salsa, low sodium or no sodium added – such as Frog Ranch or Trader Joe’s fire-roasted tomato salsa OR

Homemade salsa fresca (serves 4):

-         3 tomatoes, diced

-         1/4-1/2 purple onion, diced

-         1/2 jalapeno or Serrano pepper (seeds removed if you don’t like spicy food), chopped

-         1/2 lemon, squeezed (start with just a squeeze, then add more if desired)

-         1 cup chopped cilantro (or less, to taste)

-         Optional: fresh spinach, chopped

-         Pinch of salt

-         Optional: 1/2-1 tsp cumin

-         Optional: 1/2 tsp Mrs. Dash Southwest Chipotle seasoning blend

Optional:

• Additional greens, pre-washed in a bag or fresh – baby lettuce spring mix, spinach, arugula, baby kale, etc.

• Avocado slices (best to limit to 1/4 of the avocado per person)

• Tahini sauce or Vegan Tzaziki are great additions to add savory flavor (see recipes on website)

• Hot sauce

• Pickle slices (very high in salt so best to keep to 1 or 2)

Directions:

Combine as much as you wish of each ingredient on a tortilla and roll up into a burrito. Alternatively, leave out the tortilla and combine ingredients into a bowl.